Louisiana Oysters on the Half Shell

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with Trio of Mignonette Sauces

Yields 4 appetizer portions, 6 oysters per serving

24 ea. Louisiana oysters, cleaned*

Green Apple Mignonette:

½ cup green apple, small diced

¼ cup shallots, minced

¾ cup red wine vinegar

1 tsp. black pepper, fresh cracked

Sweet Melon Mignonette:

½ cup cantaloupe, small diced

¾ cup rice vinegar

2 Tbsp. jalapeños, minced, no seeds

2 tsp. tarragon, chopped

1 tsp. black pepper, fresh cracked

Cucumber Mignonette:

1/4 cup cucumber, small diced

¼ cup shallot, minced

2 Tbsp. cilantro, finely chopped

¾ cup sherry vinegar

1 tsp. black pepper, fresh cracked

 

Make Green Apple Mignonette: Combine apples, shallots, red wine vinegar and black pepper. Refrigerate until well chilled.

Make Melon Mignonette: Combine cantaloupe, rice vinegar, jalapeños, tarragon and black pepper. Refrigerate until well chilled.

Make Cucumber Mignonette: Combine cucumbers, shallots, cilantro, sherry vinegar and black pepper. Refrigerate until well chilled.

Shuck Louisiana oysters and serve over ice. Spoon each oyster with alternating mignonette sauces.

*Use only freshly shucked oysters for this recipe.

There may be a risk associated with consuming raw shellfish as is the case with other raw protein products, if you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked.

 

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