Oysters on the Half Shell with Muscadine & Apple Mignonette
A
mignonette is a sauce for raw oysters, like a pimped-out squeeze of fresh
lemon. The French make Mignonette with shallots and vinegar, but of course we
mix it up to suit our region and our tastes. The goal is to have the right
balance of acidity and sweetness to set off the oyster's unique creamy texture
and ocean flavor.
1/2 cup muscadine juice (or white grape juice) -- we like Carolina Wild
2
Tbsp.lemon juice
1/4 cup
apple (peeled and minced)
1 Tbsp.
grated red onion (on the microplane)
pinch
salt
1/8 tsp.
white pepper
Whisk
together and let it hang out for at least 30 minutes. Spoon a teaspoon or so on
top of each opened oyster. Serve very cold.
