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RECIPE: Oysters with Cucumber Radish Mignonette
- Yield: Makes about 1 cup mignonette 1x
Description
Mignonette is a light and bright vinegar-based sauce — simple to whip up and perfect for accompanying oysters. Recipe from Eat Cool: Good Food for Hot Days by Vanessa Seder of Portland, Maine. Check out her other recipes on Instagram @vseder.
Ingredients
Units
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- 1/4 cup minced seedless cucumber with skin on
- 1/4 cup minced radish
- 2 tablespoons minced shallot
- 1/2 cup unseasoned rice vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups ice cubes
- 12 fresh raw oysters, shucked
Instructions
- Place the cucumber, radish, shallot, vinegar, salt, and pepper in a small bowl. Stir to combine. Refrigerate until ready to serve. Can be made up to 1 day ahead of time.
- To serve, place the ice in a food processor and pulse a few times until slightly crushed. Spread the ice out on a large tray or oyster plate and place the oysters on top of the ice. Serve the oysters with a ramekin of the mignonette sauce, a small spoon, and a few oyster forks. Serve immediately.