Oysters on the Half Shell with Yuzu Mignonette
"A Taste of 'Treme': Author brings recipes from New Orleans neighborhood" by Michael Hastings. Winston-Salem Journal: Wednesday, August 21, 2013. Recipe by Lolis Eric Elie, former columnist for the Times-Picayune, author of "Treme: Stories and Recipes from the Heart of New Orleans." Note: Yuzu is a Japanese fruit juice. Other citrus juice usually makes a good substitute. Some cooks use various combinations of lemon, lime, orange and grapefruit.
Yield: 4 servings
Community Recipe from
- 6 tablespoon(s) yuzu (or other citrus) juice
- 2 tablespoon(s) rice-wine vinegar
- 1 small shallot, minced
- 2 teaspoon(s) freshly ground pepper
- 2 dozen fresh oysters on the half shell, well chilled
- Crushed ice for serving
- 1. In a small bowl, stir together the yuzu juice, vinegar, shallot and pepper until well mixed. Transfer to a small serving bowl.
- 2. Arrange oysters on a platter. Nestle them in crushed ice, if desired, for a pretty presentation and to keep them perfectly cold. Serve immediately with the mignonette.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes