Oysters on the Half Shell with Washington Granny Smith Green Apple Mignonette

Recipe contributed by Chef Sebastian Carosi

Yield: 2 Dozen

Prep Time: 10 minutes

Wait Time: 20 minutes 

Status: I was told these were an aphrodisiac 

I N G R E D I E N T S

  • 2 dozen fresh oysters
  • 1/2 cup seasoned rice wine vinegar
  • 1/4 cup raw apple cider vinegar with the mother
  • 1/4 cup raw apple cider
  • 2 Tbsp. cane sugar
  • 1/2 tsp. cracked black pepper
  • 1/2 cup granny smith apple (micro diced)
  • 1 Tbsp. Walla Walla sweet onion (micro diced)
  • 2 tsp. fresh cilantro (fine chopped)
  • 1 tsp. fresh tarragon (fine chopped)
  • pinch of sea salt

E Q U I P M E N T

I N S T R U C T I O N S

Combine the micro diced apple and onion, the cider, pepper, vinegars, sugar, salt and the fine chopped herbs in a small bowl. Stir well until the sugar and the salt are dissolved. Set aside. Shuck the oysters carefully. Hold the oyster with a clean towel and insert the oyster knife into the hinge of the oyster, twist until it pops, then run the blade of the knife along the top and bottom of the shell to release the oyster by cutting the abductor muscle, being extra careful to save the oysters brine in the shell. Watch our how-to shuck an oyster video here. Spread the ice or rock salt on your desired serving platter. place the oysters on the ice or rock salt for stability (so you don't lose any of the oyster brine). Spoon a nice amount of the mignonette onto each oyster, serve and enjoy! *mignonettes do not keep well; you pretty much have to use them as soon as you make them for optimum taste and freshness.