Jaret Foster and Mona Johnson of Tournant catering in Portland, Oregon, run a mobile oyster bar called Oyster Social, specializing in Pacific Northwest mollusks. Their gingery twist on classic French mignonette "adds just a touch of intrigue," says Johnson, which enhances rather than overwhelms the delicate oysters.
1 tablespoon minced shallot
1 1/2 teaspoons grated ginger (use a Microplane)
1/2 cup unseasoned rice vinegar
24 oysters on the half-shell, with their liquor*
How to Make It
Make mignonette: In a small bowl, whisk shallot, ginger, and rice vinegar together and chill until serving.
With an oyster knife or a butter knife, free oyster from muscle attaching it to the bottom shell to ensure a perfect slurp (or ask your fishmonger to do this). Nestle oysters and lemon wedges into a platter of crushed ice and serve with mignonette for drizzling.
*If a fishmonger is shucking, have it done no more than a day ahead, and ask to keep the briny "liquor" in the shells. Chill oysters, covered, until ready to eat.
Make ahead: Mignonette, up to 1 week, chilled.
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