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A Locavore Indulgence: Oysters on the Half Shell

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Posted by: Dan Shaw
Posted on: Wednesday, February 17, 2010

Comments

Thank you for sharing your tips and ideas in preparing this dish. This is really fine for celebration like dinner and other occasions that may fit in. Anyway,I remember,some of the more egregious ridiculous holidays are the food holidays.  For instance, March 3rd is National Cupcake Day.I am not, for the record,going to buy any cupcakes to celebrate.I would prefer attending this kind of cooking in order to learn a lot special cuisines.

Posted By: Lexie P from on 2010 03 06

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Full Article

Rural Intelligence FoodIt’s best to plan ahead with oysters. Although you can always find them in the fish department at Guido’s, I like to order them through .(JavaScript must be enabled to view this email address). If you sign up for the Great Barrington grocer’s weekly fish newsletter, you’ll receive emails with a list of available fish and seafood every Monday. You respond by Wednesday and pick up your order Friday. The price is high, but so is the quality, and the staff is knowledgeable. I bought an excellent assortment that was well labeled. (You can pre-order oysters from B&G Wine and Gourmet in Hillsdale, too, but you have to call to find out what’s available: 518.325.4881) While I like oysters with just a squeeze of lemon, I know others are partial to old-fashioned cocktail sauce or the more sophisticated vinegar-shallot combination known as a mignonnette. For a recent celebration, I drummed up a locavore’s apple mignonnette, a New England riff on the classic. My favorite accompaniments: sliced baguettes with sweet butter and bubbly, such as a regional sparkling hard cider.
—Amy Cotler, The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food

Oysters with Apple Mignonnette.
Enough for 24 oysters

1/4 cup apple cider (not too sweet)
1/4 cup apple cider vinegar
2-3 tablespoons finely diced apple (I used Northern Spy)
1 tablespoon finely chopped shallot
Pinches ground black pepper, or more to taste (I used 1/8 teaspoon)
2 teaspoons chopped parsley, optional
2 dozen of your favorite oysters or more, well rinsed

1. Mix all the ingredients but the oysters in a small bowl.

2. Shuck the oysters. It’s not difficult, but be patient. Think of the shucking as part of the fun. Set them in a bowl of snow if you have it on hand, crushed ice if you don’t or eat as you shuck.

3. Top each with a little of the mignonnette or another topping. Eat immediately.