Oysters With Ginger Mignonette Recipes

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OYSTERS WITH ORANGE AND GINGER MIGNONETTE



Oysters with Orange and Ginger Mignonette image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

1 orange, segmented and cut into 1-inch dice, with reserved juice
1/4 teaspoon peeled and grated fresh ginger
1 tablespoon rice wine vinegar
1 teaspoon finely chopped fresh cilantro
1 scallion, finely chopped
Salt and freshly ground black pepper
6 oysters, shucked and on the half shell

Steps:

  • In a small mixing bowl, whisk together the orange pieces, orange juice, ginger, rice wine vinegar, cilantro and scallion. Season with salt and pepper. Spoon the mignonette over each of the shucked oysters and serve.

CHILLED OYSTERS WITH APPLE-GINGER MIGNONETTE



Chilled Oysters with Apple-Ginger Mignonette image

Fresh ginger provides a kick while crunchy apple adds sweetness to this mignonette served atop just-shucked oysters on the half shell.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

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.

HOG ISLAND OYSTERS WITH GINGER MIGNONETTE, CUCUMBER, AND WASABI TOBIKO



Hog Island Oysters with Ginger Mignonette, Cucumber, and Wasabi Tobiko image

Categories     Sauce     Ginger     Wasabi     Oyster     Cucumber

Yield serves 8

Number Of Ingredients 9

MIGNONETTE
1/4 cup unseasoned rice wine vinegar
1 1/2 teaspoons finely minced shallot
1 1/2 teaspoons finely minced fresh ginger
1/2 teaspoon sugar
1/2 teaspoon soy sauce
2 dozen Hog Island Sweetwater oysters or other fresh oysters
1/2 cup peeled and finely diced Armenian or English (hothouse) cucumber
1 ounce (about 2 tablespoons) wasabi-flavored tobiko (flying fish roe)

Steps:

  • For the mignonette: In a small bowl, whisk together the vinegar, shallot, ginger, sugar, and soy sauce until the sugar dissolves. Cover and refrigerate for at least 2 hours.
  • Shuck the oysters and place them, on the half shell, on crushed ice. Top each oyster with about 1 teaspoon of the diced cucumber. Whisk the mignonette, then spoon about 1/2 teaspoon over each oyster. Top with a small spoonful of tobiko and serve immediately.

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