7.17.2013

grilled oysters with jalapeno-herb mignonette



Benjamin likes to celebrate so for Father's Day weekend he asked if he could get some oysters at Wegmans and what was I supposed to say?  The man loves a little something special which has me already concerned about how I'm supposed to throw him a birthday celebration this August.

It's no surprise that he opted to make a jalapeno-herb mignonette to go with the oysters he grilled.  He loved them and if you're an oyster lover as well, this recipe is for you. 


After mentioning this recipe Benjamin decided he should make them again for our staycation so he's at the store getting some oysters.  Our shucker is at home so we'll see how his idea of using a screw driver works out.



Ingredients You'll Need:
  • 1/3 cup rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon honey
  • 2 tablespoons finely diced red onion
  • 1 small jalapeño chile, seeded and finely diced (or some seeds left in if you're Benjamin)
  • 2 tablespoons finely chopped chives
  • 2 tablespoon finely chopped cilantro
  • 2 tablespoons finely chopped tarragon
  • salt and pepper
  • up to 20 oysters, scrubbed
1.  Heat your grill to high for direct-heat grilling.

2.  Stir together the vinegar, lime juice, honey, onions, jalapeño, chopped herbs, and some and pepper to taste in a big bowl.  Let it sit at room temperature for at least 10 minutes for the flavors to come together.

3.  Remove the tops of the oysters over a bowl, reserving the oyster liquor.  Add that liquid back to the bottom shell with the oyster.  Put on the grill until the liquid begins to simmer but the oysters are still raw in the center, about 4 minutes.  Carefully remove the oysters to a platter and top each with a teaspoon of the mignonette.  Enjoy right away!

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