Oysters on the Half Shell With Blood Orange Mignonette
Sweet, smoky, salty, spicy... all in a little bite of the ocean! Oysters on the Half Shell is a simple and elegant starter course for adventurous foodies...
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Ingredients
- 12 oysters in their shells
Mignonette Sauce
- 1 blood orange - zest and juice, substitute orange juice
- 2 tablespoons champagne vinegar
- 1 shallot - finely minced
- 1 small jalapeño - finely minced, (see notes)
- 2 strips lean bacon - fried crisp, and crumbled
- several grinds cracked pepper
- sea salt - to taste
Instructions
- Shuck the oysters. If you have a helper, one of you can do the shucking while the other whips up the mignonette.
- Arrange oysters on the half shell on a bed of ice
- Whisk all the sauce ingredients together. Taste for seasoning.
- To serve, spoon the mignonette sauce over each oyster, tilt them up, and slide them down!
Notes
Jalapeños vary widely in heat level. I made this dish on 2 successive nights with chiles purchased at the same time. One night my hands were fine, the next my hands, eyes, and lips burned. I used 1 small chile each night. I would suggest starting with half, and tasting.
I love Trader Joe's Orange Muscat Champagne Vinegar! If you can't get it, a good quality vinegar like a champagne or citrus vinegar will be fine.
Only use tightly closed shellfish!
Macronutrients (approximation from MyFitnessPal): 142 calories; 9 g protein; 2 g fat; 14 g carbohydrates.
Nutrition
Serving: 2Servings | Calories: 142kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com