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Grilled Oysters with Jalapeno-Herb Mignonette Recipe

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This recipe for Grilled Oysters with Jalapeno-Herb Mignonette, by , is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles Heyne

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup rice vinegar
1 tablespoon freshly squeezed lime juice
1 teaspoon clover honey
2 tablespoons finely diced red onion
1 small jalapeno or serrano chile, seeded and finely diced
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
20 oysters, scrubbed

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 mMins
Personal Notes:
Personal Notes:
If you can get them try this. It's wonderful! Go for the large firm oysters. Gulf coast are the best. Don't get the little bitty east coast oysters. They are small and over priced.

 

 

 

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