Oysters on the Half Shell with Blueberry Mignonette Recipe
When it comes to oyster accoutrements, anyone who knows me knows that I am a devout purist. I love to savor them unadulterated, seasoned only by what mother nature has provided.
That's not to say that I can't enjoy some tasty toppings every now and then. Here's a brand new creation that I hope you'll love as much as I do.
There's a hot new oyster condiment in town, and it's blueberry mignonette. Fun, sweet-and-tangy, and super eye-catching.
A mignonette is condiment comprised of minced shallots, cracked pepper, and vinegar. There are many variations on the classic, including champagne mignonette, cucumber mignonette, and my latest creation: Peach, Ginger, and Mint Mignonette. They are simple to enjoy, easy to make, and keep for several weeks in the fridge.
The mignonette mimics what a squeeze of lemon does for an oyster: the acid helps balance out the brininess of the liquor. When appropriately applied (read: in moderation), it can help enhance the taste of an oyster. Or at the very least, shake things up a bit. The shallot can also provide a bit of a crunch to this slippery snack.
I found that this blueberry mignonette goes perfectly on a round of briny Bluepoint oysters. I have had this idea for awhile now, but never really had the motivation to experiment. Now that I have my bright new kitchen space to work in, coupled with the fact that the end of peak blueberry season is approaching, I wanted to give it a shot before they are ushered out of my local greenmarket.
I also tried pairing the oysters and blueberry mignonette with a blueberry ale from Blue Point Brewing Co. It also worked splendidly! Unlike some other brews, this blueberry ale isn't too sweet/fruity. This aromatic ale helped balance the slightly sweeter nature of the sauce. For that special blueberry-slash-oyster-obsessed loved one in your life, this trio will definitely win you some major brownie points.
In A Half Shell's Blueberry Mignonette
Recipe by Julie Qiu
Makes enough for at least 2-3 dozen oysters
Ingredients
1 cup of fresh blueberries 2 small shallots or 1 medium shallot, finely diced 1/4 cup white wine vinegar 1/4 cup seasoned rice wine vinegar 1/2 teaspoon freshly crushed black pepper
Instructions
Pour the white wine vinegar and rice wine vinegar together in a small bowl
Add diced shallots to the vinegar mix
Use a food processor to puree the blueberries and add to vinegar mix
Top off with freshly crushed black pepper
Set in the fridge to chill and marinate for at least a couple of hours
Other Applications
After setting the mignonette in the fridge overnight, the liquid thickened into more of a sauce. I learned that it also goes really well over a simple pan-seared wild duck! Every winter, I can expect B to go off on at least one duck hunting expedition and return home with a duffle full of frozen mallards, gadwells, and teal. We've been trying to eat down the stockpile of ducks for months. Any help you can provide would be much appreciated.