Recipe courtesy of Lynn Crawford
Oysters with Orange and Ginger Mignonette
Total:
10 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 orange, segmented and cut into 1-inch dice, with reserved juice
  • 1/4 teaspoon peeled and grated fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon finely chopped fresh cilantro
  • 1 scallion, finely chopped
  • Salt and freshly ground black pepper 
  • 6 oysters, shucked and on the half shell

Directions

In a small mixing bowl, whisk together the orange pieces, orange juice, ginger, rice wine vinegar, cilantro and scallion. Season with salt and pepper. Spoon the mignonette over each of the shucked oysters and serve.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Step-by-step photos

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