Summer times is always for oysters, at least for me. This oysters with ancho chili mignonette are just what you need that are all things oysters, citrusy, and with a little kick. I recently made these to try something different from the usual mignonette. Also being that oysters are high in vitamin B12, Iron, zinc, and Vitamin D, it dubs as my vitamins as well! Haha! Enjoy!
Oysters with Ancho Chili Mignonette
Ingredients
- 1 dozen Blue Point oysters, shucked and top/flat halves thrown away
- 1 small shallot, minced
- 1/2 orange zested and juiced
- 1/2 lime zested and juiced
- * freshly cracked salt and pepper to taste
- 1 Tsp Ember Ancho Chili Vinegar, Brightland
- 1 Tbsp extra virgin olive oil
Prepare
- First, shuck all of your oysters, discarding the top/flat halves.
- Next, mix all of the ingredients in a small bowl and whisk together.
- Finally, add a half teaspoon or so of the mignonette to each oyster and enjoy!
