A Locavore Indulgence: Oysters on the Half Shell
—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.(1) Comments