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
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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 28%
  • Protein: 3.1g
  • Fat: 1.1g
  • Saturated fat: 0.3g
  • Carbohydrate: 3.2g
  • Fiber: 0.0g
  • Sodium: 48mg
  • Cholesterol: 23mg


  • 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)


  1. 1. In a small bowl, mix tangerine peel and juice, rice vinegar, chili, shallot, and pepper.
  2. 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.
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