Oysters with Apple Cider Mignonette
From Yankee Magazine — September 2006
Fish and Seafood Recipes
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
Yield: 12 pieces
- 2 tablespoons apple cider
- 1 tablespoon finely chopped shallots
- 1 tablespoon finely diced Granny Smith or other tart apple
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper, to taste
- 12 oysters, freshly shucked
In a small saucepan over low heat, combine the cider, shallots, and apple and cook 5 minutes. Remove from heat and cool to room temperature, about 10 minutes. Stir in the vinegar and season with pepper. Spoon 1 to 2 teaspoons over the freshly shucked oysters.
Comments
Adapted from a recipe by chef Larry Matthews Jr., The Back Bay Grill, 65 Portland St., Portland, ME. 207-772-8833.
backbaygrill.com
Reviews by Readers
I have made this mignonette for friends and family to accompany local Massachusetts oysters and recently found it to be especially enjoyable on a crisp Indian Summer autumn afternoon. This recipe was one of three different mignonettes we offered and was by far the most popular! – Reviewed by Marilyn Slattery
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