About this recipe
Oysters with Apple Mignonette: A Culinary Delight
Oysters are a delicacy, often enjoyed raw with a variety of accompaniments. One such classic pairing is the Apple Mignonette. This simple yet elegant sauce elevates the oyster experience, offering a refreshing contrast to the briny mollusk.
I was inspired to recreate this recipe after tasting the “Oysters with Apple Mignonette, Lemon Gelee, and Caviar” at Vela restaurant (at Hilton Hotel) in Los Cabos, Mexico. It was a delightful experience. To make this dish more accessible, I’ve simplified the recipe while maintaining its freshness and elegance.
In this version, we use ginger and balsamic vinegar to add depth of flavor. For a touch of luxury, top with black tobiko. Or, if you prefer, you can use caviar as in the original recipe.
Video recipe on YouTube
YouTube Link: https://youtu.be/nn9WgEK1G-c
Outset Grillable Shells, Stainless Steel Grillable Oyster Shells
STURDY STAINLESS STEEL: Stainless steel flat-bottomed shells cook your oysters to char-grilled perfection, without the need to sanitize natural shells
Ingredients
Serves 4 – 5
- 22 oz / 651ml Oyster
- 1 cup White vinegar – https://amzn.to/4fLTtUp
[sauce]
- 1/2 cup Apple Juice – https://amzn.to/3VeQ5ZN
- 2 tbsp Balsamic Vinegar – https://amzn.to/3Z8sWJQ
- 2 tbsp White Vinegar – https://amzn.to/4fLTtUp
- 2 tbsp Lime Juice – https://amzn.to/3ZoEfin
- 1 tbsp Honey – https://amzn.to/3OtpHb2
- 1/4 cup Ginger – https://amzn.to/3ZtzHY9
- 1/4 cup Onion – https://amzn.to/3ZpQ085
- Salt to taste – https://amzn.to/3V7XOsQ
- 1 tsp Sugar – https://amzn.to/41cTexj
[for garnish]
- Black Tobiko or Caviar – https://amzn.to/411oFdM
- Microgreens – https://amzn.to/413EW1T
Steps
- Drain water and rinse the Oyster
- Soak the Oyster in the white vinegar for 2 hours or more (as long as the Oysters are cooked in the vinegar)
- In a separate bowl, add apple juice, balsamic vinegar, white vinegar, lime juice, honey, salt and mix
- Add the ginger, onion, and sugar and set it aside
- After soaking the Oysters for 2 hours, drain the vinegar and add the sauce
- Marinate for 4 hours or more to absorb the sauce in the Oysters
- Plate the Oysters
- Serve it!
