Oysters on the Half-Shell with Tangerine-Chili Mignonette

James Carrier
Notes: You can make the mignonette up to 3 days ahead; cover airtight and chill. Have the oysters shucked at the market up to 1 day ahead; set, cup side up, on a rimmed tray; cover and chill.

Yield:

Makes 24 oysters and 1/2 cup sauce; 8 servings

Recipe from

Nutritional Information

Calories 36
Caloriesfromfat 28 %
Protein 3.1 g
Fat 1.1 g
Satfat 0.3 g
Carbohydrate 3.2 g
Fiber 0.0 g
Sodium 48 mg
Cholesterol 23 mg

Ingredients

2 teaspoons grated tangerine peel
1/3 cup tangerine juice
3 tablespoons rice vinegar
1 fresh red jalapeño chili (about 1/2 oz.), rinsed, stemmed, seeded, and minced
1 tablespoon minced shallot
1/8 teaspoon pepper
2 dozen shucked oysters on the half-shell (see notes)

Preparation

1. In a small bowl, mix tangerine peel and juice, rice vinegar, chili, shallot, and pepper.

2. Nest the oysters in crushed ice on a rimmed tray. Place bowl of tangerine-chili mignonette with oysters on the tray. To eat, spoon a little sauce onto each oyster.

Note:

December 2003