Raw Oysters with Mignonette Sauce

Name: Raw Oysters with Mignonette Sauce
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 24
Cuisine: Global
Ingredients: 3 anchovies, rinsed and chopped; 1 lemon, juiced; 24 oysters, cleaned and shucked; 1 teaspoon chopped parsley leaves; 2 smalls shallots, small dice; 1 Tbsp sherry; 237 milliliters white wine

Raw Oysters with Mignonette Sauce is a gluten free, dairy free, and pescatarian recipe with 24 servings. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 12 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of anchovies, shallots, sherry, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person found this recipe to be delicious and satisfying. Not a lot of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 1 hour and 12 minutes. Users who liked this recipe also liked Raw Oysters on the Half Shell with Cucumber Mignonette, Raw Bar (oysters And Clams) With Asian Mignonette Recipe, and Oysters On The Half Shell With Mignonette Sauce.

Instructions

In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume.

Ingredients you will need

White Wine

Shallot

Equipment you will use

Sauce Pan

Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes.

Ingredients you will need

Lemon Juice

Parsley

Sherry

Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.

Ingredients you will need

Anchovies

Oysters

Equipment

Sauce Pan

Ingredients

Servings:

anchovies, rinsed and chopped 1

lemon, juiced 24

oysters, cleaned and shucked 1teaspoon

chopped parsley leaves 2smalls

shallots, small dice 1Tbsp

sherry 237milliliters

white wine

Recommended wine: Chardonnay, Riesling, Muscadet

Oysters can be paired with Chardonnay, Riesling, and Muscadet. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Broadside Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.

Broadside Chardonnay

Light bright gold. Ripe pear and nectarine aromas show good clarity and pick up smoky lees and toasted grain nuances with aeration. Silky and open-knit, offering concentrated orchard and pit fruit flavors complemented by suggestions of fennel and honey. The smoky quality comes back on a long, smooth finish that leaves behind a refreshingly bitter pear skin note.