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Oysters with Spicy Mignonette Sauce
Oysters with Spicy Mignonette Sauce <p> What&#39;s better than a fresh raw oyster? Is it an added drop or two of horseradish? Some cocktail sauce? Maybe. But a generous spoonful of this spicy mignonette sauce created by <strong><a href="/videos/profiles/about-jeremy-sewall">Jeremy Sewall</a></strong>, from <strong>Eastern Standard</strong> and <strong>Lineage</strong>, makes the most delicious raw oysters better by far. The right amount of minced jalape&ntilde;os and a quick lesson in how to <a href="/videos/techniques/how-to-shuck-an-oyster">shuck oysters</a> and you&#39;re good to go.</p>

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oysters, spicy

What's better than a fresh raw oyster? Is it an added drop or two of horseradish? Some cocktail sauce? Maybe. But a generous spoonful of this spicy mignonette sauce created by Jeremy Sewall, from Eastern Standard and Lineage, makes the most delicious raw oysters better by far. The right amount of minced jalapeños and a quick lesson in how to shuck oysters and you're good to go.

Ingredients

  • 12-15 fresh oysters, shucked (about 6 per serving)

Spicy Mignonette Sauce

  • ¼ cup shallots, minced
  • 1 tbsp jalapeno pepper, minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh ground black pepper
  • ½ cup dry white wine
  • ½ cup white wine vinegar

Garnish

  • 1 lemon cut into 8 wedges

How-to

  1. Combine ingredients and set aside.  Keep cold (on ice or in refrigerator) while shucking and plating your oysters
  2. Top shucked oysters with a spoonful of cold sauce
  3. Serve with lemon wedges and enjoy!

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