Oysters with Pepperoncini Mignonette

Oysters are constantly an enjoyable and surprising treat at a vacation gathering, and if you’re hosting a Banquet of the 7 Fishes dinner on Christmas Eve, this oysters with pepperoncini mignonette recipe is sure to turn heads. The oysters are shucked and served with a punchy, bright, and acidic mignonette with just the right amount of heat.

The sauce is just made by stirring together white wine vinegar, red onion, salt, sugar, and the salt water from a container of pepperoncini. It offers the oysters a tasty kick without overpowering the fresh, briny taste of the oysters.

Safety first! To prevent any mishaps if the shucking knife were to slip (which it easily can), always wear security gloves when shucking oysters. Hold the oysters in a cooking area towel.
Active ingredients

1223FEA-oysters-with-Pepperoncini-Vinaigrette
1/3 cup gewurztraminer vinegar

3 Tbsp carefully chopped red onion

1 1/2 tsp pepperoncini salt water

1/8 tsp kosher salt

1/8 tsp granulated sugar

24 fresh oysters, scrubbed

Extra virgin olive oil, for serving

Instructions
Stir together vinegar, onion, brine, salt, and sugar in a serving bowl. Let stand at room temperature level for 15 to 30 minutes.

Open oysters and separate meat from shells. Top each oyster with a little spoonful of mignonette and a couple of drops of oil. Serve right away, preferably on a bed of ice.

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