OYSTERS WITH TWO SAUCES
36 oysters, shucked
crushed ice
rock salt
for garnish: lemon slices, greens, or fresh seaweed
Classic Mignonette (recipe follows)
Asian Mignonette (recipe follows)
cocktail sauce
Press crushed ice onto serving platter and sprinkle with rock
salt. Arrange the oysters in a circular pattern on the platter.
Garnish and serve immediately with a side plate holding small
dipping containers of mignonette and cocktail sauces.
CLASSIC MIGNONETTE
Makes
1
⁄
2
cup [(125 ml) enough for about 36 oysters]
2
tablespoons (30 ml) shallots, finely chopped
1
/
2
cup (125 ml) champagne or cider vinegar
2
teaspoons (10 ml) crushed black pepper
kosher salt
Heat a small sauté pan over medium-high heat. Add shallots
and heat briefly. Add vinegar and bring to a boil for about
1 minute. Add crushed black pepper and a pinch of salt and
remove from heat. Allow to cool completely before using.
Nutritional information per serving:
Calories 1 (2% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 0mg • calc. 1mg • fiber 0g
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