Thomas J. Story

AuthorJaret Foster and Mona Johnson

Jaret Foster and Mona Johnson of Tournant catering in Portland, Oregon, run a mobile oyster bar called Oyster Social, specializing in Pacific Northwest mollusks. Their gingery twist on classic French mignonette "adds just a touch of intrigue," says Johnson, which enhances rather than overwhelms the delicate oysters.

How to Make It

Step 1
1

Make mignonette: In a small bowl, whisk shallot, ginger, and rice vinegar together and chill until serving.

Step 2
2

With an oyster knife or a butter knife, free oyster from muscle attaching it to the bottom shell to ensure a perfect slurp (or ask your fishmonger to do this). Nestle oysters and lemon wedges into a platter of crushed ice and serve with mignonette for drizzling.

3

Serves 10 to 12 (serving size: 2 oysters)

Ingredients

 1 tablespoon minced shallot
 1 1/2 teaspoons grated ginger (use a Microplane)
 1/2 cup unseasoned rice vinegar
 24 oysters on the half-shell, with their liquor*
  Lemon wedges

Directions

Step 1
1

Make mignonette: In a small bowl, whisk shallot, ginger, and rice vinegar together and chill until serving.

Step 2
2

With an oyster knife or a butter knife, free oyster from muscle attaching it to the bottom shell to ensure a perfect slurp (or ask your fishmonger to do this). Nestle oysters and lemon wedges into a platter of crushed ice and serve with mignonette for drizzling.

3

Serves 10 to 12 (serving size: 2 oysters)

Oysters with Ginger-Shallot Mignonette