Appetizers
Oysters with Apple Cider Mignonette
By Yankee Magazine|Aug 29 2006|
Yield:
12 pieces
Total Time:
20 minutesIngredients
2 tablespoons apple cider
1 tablespoon finely chopped shallots
1 tablespoon finely diced Granny Smith or other tart apple
1 tablespoon apple cider vinegar
Freshly ground black pepper, to taste
12 oysters, freshly shucked
Instructions
In a small saucepan over low heat, combine the cider, shallots, and apple and cook 5 minutes. Remove from heat and cool to room temperature, about 10 minutes. Stir in the vinegar and season with pepper. Spoon 1 to 2 teaspoons over the freshly shucked oysters.
Notes
Adapted from a recipe by chef Larry Matthews Jr., The Back Bay Grill, 65 Portland St., Portland, ME. 207-772-8833.
backbaygrill.com
I have made this mignonette for friends and family to accompany local Massachusetts oysters and recently found it to be especially enjoyable on a crisp Indian Summer autumn afternoon. This recipe was one of three different mignonettes we offered and was by far the most popular!