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.
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- 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.
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