Return to Content

Oysters with Apple Cider Mignonette

Oysters with Apple Cider Mignonette
1 vote, 4.00 avg. rating (79% score)
by in Sep 2006

Total Time: 20

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.

Additional Notes:

Adapted from a recipe by chef Larry Matthews Jr., The Back Bay Grill, 65 Portland St., Portland, ME. 207-772-8833.
Updated Tuesday, August 29th, 2006

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

One Response to Oysters with Apple Cider Mignonette

  1. Marilyn Slattery October 1, 2006 at 12:08 pm #

    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!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111