Best 11 Oysters With Mignonette Gelee Recipes

ROASTED OYSTERS WITH WARM BUTTER MIGNONETTE

Steps:

• Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
• Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4-6 minutes. (They won't open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others-remove from oven as soon as they open. Discard any oysters that don't open after 7 minutes.
• To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
• Stir butter into reserved vinegar mixture. Spoon over oysters.

OYSTERS WITH A CLASSIC MIGNONETTE SAUCE

Steps:

• Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.

GRILLED OYSTERS WITH JALAPENO-HERB MIGNONETTE

Steps:

• Heat the grill to high for direct grilling.
• Stir together the vinegar, lime juice, honey, onions, jalapeno, chopped herbs and some salt and pepper in a small bowl. Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
• Remove the tops of the oysters over a bowl, catching any of the oyster liquor that comes out. Add the liquid back to the bottom shell with the oyster. Put on the grill and grill until the liquid just begins to simmer but the oysters are still a little raw in the center, about 4 minutes. Carefully remove with tongs to a platter and top each oyster with a teaspoon of the mignonette.

OYSTERS WITH MIGNONETTE GELEE

Steps:

• Mix shallot, pepper, and vinegars in a small bowl. Sprinkle gelatin over 1 tablespoon water in another bowl, and let soften, about 5 minutes.
• Heat remaining 3 tablespoons water in a small saucepan until steaming. Stir in gelatin mixture. Pour some of the hot liquid into the bowl that the gelatin was in, swirl around, and pour back into pan. Cook over medium heat, stirring, until gelatin dissolves. Pour through a sieve into vinegar mixture. Refrigerate until set, at least 3 hours (or overnight).
• To serve, spoon about 1/2 teaspoon gelee onto each oyster (amount may differ depending on the size of each oyster), and serve with horseradish and lemon wedges.

RAW OYSTERS WITH MIGNONETTE SAUCE

Steps:

• In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.

OYSTERS WITH SEAWEED AND CUCUMBER MIGNONETTE

Steps:

• Soak the hijiki in warm water for 30 minutes or until it is soft. Drain and chop coarsely. Mix it with the vinegar, sake, mirin, ginger and pepper. Refrigerate for 20 minutes, or until ready to serve.
• Shuck the oysters and arrange them on ice on four plates. Add the cucumber to the sauce. Top the oysters with the sauce and a small dollop of flying fish roe.

OYSTERS WITH FESTIVE MIGNONETTE

Steps:

• In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
• Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

Steps:

• Make mignonette
• Stir together the vinegar, shallot, pepper, and sugar and let stand 30 minutes.
• Make oysters
• Preheat the broiler. Spread 3/4 cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
• Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
• Stir the parsley into the mignonette. Divide the remaining 3/4 cup kosher salt between two plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
• DO AHEAD
• The MIGNONETTE, without parsley, can be made 1 day ahead and chilled, covered.

OYSTERS WITH CHAMPAGNE-TARRAGON MIGNONETTE

Steps:

• Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

Steps:

• Make mignonnette:
• Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
• Prepare oysters:
• Preheat broiler.
• Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
• Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
• Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

MIGNONETTE SAUCE

Steps:

• Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.