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Oysters on the Half-Shell with Tangerine-Chili Mignonette

James Carrier
Yield Makes 24 oysters and 1/2 cup sauce; 8 servings
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.


  • 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)

Nutrition 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

How to Make It

  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.