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Recipe: Oysters with Mezcal Mignonette

By Cynthia Dea
August 4, 2015
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Photo courtesy of Maradentro

See our 4-minute California Matters segment on oysters and ocean acidification here.

How do you make your mignonette? The oyster condiment is pretty open to interpretation -- anything goes really, as long as shallot and some kind of acidity are in the mix. The folks at Maradentro share their Mexican spin on it. Buen provecho!

Mezcal mignonette
Dresses about 4 dozen oysters

1/2 cup red wine
1.5 ounces Mezcal silver
1 ounce minced shallots
1/2 teaspoon black pepper
1/2 ounce fresh lime juice
1 tablespoon fresh orange juice
1/2 tablespoon minced cilantro
1/2 tablespoon minced Serrano pepper
salt to taste

Add all ingredients into a bowl and mix well.

Refrigerate until ready to serve.

Shuck fresh oysters (of any variety) and add 1/2 teaspoon of the mignonette with a dash of oyster sauce or Tabasco.

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