Grilled oysters with mignonette sauce, herbs, and chili peppers
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Oyster eating practices in America and Europe have differed since ancient times, as evidenced by various archaeological excavations. While oysters are traditionally eaten raw in Europe, in America they are cooked and even used in various dishes. This doesn't alter the oysters' flavor at all, but rather makes them even more appetizing. Cooked oysters are also suitable for those who can't resist eating live oysters. The best way to cook them is to grill them for a few minutes, leaving the meat slightly moist. Top the oysters with mignonette sauce, herbs, and chili peppers, and enjoy this exquisite delicacy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 20 oysters, brushed clean of sand
- 1/3 tbsp. rice vinegar
- 1 tbsp lime juice
- 1 teaspoon clover honey
- 2 tbsp red onion, finely diced
- 1 small chilli pepper, seeded and finely diced
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped cilantro
- 2 tbsp finely chopped tarragon
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Cooking the dish according to the recipe:
- Preheat grill to high direct heat.
- In a small bowl, combine vinegar, lime juice, honey, onion, chili pepper, chopped herbs, and a pinch of salt and pepper. Let sit at room temperature for about 10 minutes to allow the flavors to meld.
- Open the shells over a bowl to catch any oyster juice. Pour any liquid that spills into the bowl back into the bottom shell containing the oyster. Place the oysters on the grill grate and grill for 4 minutes, until the liquid is bubbling but the shells are still slightly raw in the center.
- Using tongs, carefully transfer the shells to a serving platter and top each oyster with the mignonette sauce. This dish can be served with pomegranate-tomato salsa.
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