Oysters on the Half-Shell with Tangerine-Chili Mignonette

Oysters on the Half-Shell with Tangerine-Chili Mignonette
Photo by James Carrier

Ingredients

  • 1 fresh red jalapeño chili (about 1/2 oz.), rinsed, stemmed, seeded, and minced
  • 1 tablespoon minced shallot
  • 3 tablespoons rice vinegar
  • 2 dozen shucked oysters on the half-shell (see notes)
  • 1/8 teaspoon pepper
  • 1/3 cup tangerine juice
  • 2 teaspoons grated tangerine peel

1. In a small bowl, mix tangerine peel and juice, rice vinegar, chili, shallot, and pepper. 2. Nest the oysters in crushed ice on a rimmed tray. Place bowl of tangerine-chili mignonette with oysters on the tray. To eat, spoon a little sauce onto each oyster.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network