With the OysterFest coming up this weekend, and Lent just around the corner, Chef Marcus just couldn't resist coming up with some creative oyster recipes! This one is a marinated Blue Point Mignonette, perfect for people who want that classic oyster flavor with a kick of your house-made marinade to change things up a bit. Prepare this dish ahead of time as a quick-serve option on your menu, or offer it as a Lent-time seafood option for your catering and banquet events! However you serve it, be sure to tag us on Instagram and Twitter.
24 oysters and half shells
1/2 cup minced shallots (about 2 1/2 ounces)
1/4 cup white vinegar or
1/4 cup clear, unseasoned rice vinegar*
1/8 teaspoon of sugar
1/8 teaspoon of salt
1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)
2235570 Blue Point Oysters
- Combine ingredients together and let sit.
PRO TIP: Make the mignonette at lead 4 hours ahead of time, preferably a day or two, in order to allow the flavors to blend and the shallots to mellow.