Best Oysters With Apple Cider Mignonette Recipes

Chilled Oysters with Apple-Ginger Mignonette image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 5

1/4 cup plus 1 tablespoon cider vinegar (preferably unfiltered, such as Bragg Organic)
2 tablespoons minced shallot
1/2 teaspoon finely grated peeled fresh ginger
1 cup very finely chopped sweet apple, such as Crispin, Fuji, or Golden Delicious
2 dozen freshly shucked oysters on the half shell

Steps:

Stir together cider vinegar, shallot, and ginger. Let stand for 10 minutes. Stir in apple. Top each oyster with 1/2 teaspoon mignonette just before serving.

Oysters With Apple Cider Mignonette image

Provided by Cucina Casalingo

Categories < 30 Mins

Time 20m

Yield 12 oysters

Number Of Ingredients 6

2 tablespoons apple cider
1 tablespoon shallot, finely chopped
1 tablespoon granny smith apple, finely chopped (or other tart apple)
1 tablespoon apple cider vinegar
fresh ground black pepper, to taste
12 oysters, freshly shucked

Steps:

In a small pan, over low heat, combine the cider, shallots, and apple and cook 5 minutes.
Remove from heat and cool to room temperature, about 10 minutes.
Stir in the vinegar and season with pepper.
Spoon 1 to 2 teaspoons over the freshly schucked ysters.

Nutrition Facts : Calories 41.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 25, Sodium 53.2, Carbohydrate 2.7, Sugar 0.1, Protein 4.8

Oysters with Apple Mignonnette image

Yield Serves 2

Number Of Ingredients 8

6 medium oysters such as Blue Point or Belon
1/2 cup apple cider or juice
3 tablespoons finely chopped tart apple
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon cider vinegar
1/4 teaspoon coarsely ground black pepper

Steps:

Scrub oysters well. Combine oysters and apple cider in a 2-qt. saucepan and bring to a boil. Steam oysters, covered, over moderately high heat until they just open, checking occasionally after 3 minutes and transferring to a plate as they open. (Reserve steaming liquid and discard any unopened oysters.) Chill oysters, loosely covered, until cool, about 30 minutes.
While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with remaining ingredients and salt to taste. Discard remaining strained liquid.
Remove flat half of oyster shell and loosen oyster with a sharp knife. Put oysters in rounded half of shell. Arrange on plates and spoon sauce over oysters.

Oysters with Champagne-Vinegar Mignonette image

Yield Makes 2 first-course servings

Number Of Ingredients 11

For mignonnette
2 teaspoons Champagne vinegar
1 1/2 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley
For oysters
1 1/2 cups kosher or other coarse salt
1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
1/2 tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

Steps:

Make mignonnette:
Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
Prepare oysters:
Preheat broiler.
Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.