Say Yes to the Zest: our favorite cucumber mignonette
When you have been shellfishing for most of your life, you try to get a little bit creative with how you serve the goods. Co-owner, Nick, brightens up an oyster classic with his famous cucumber mignonette recipe. Order a couple dozen Blondes and get ready for a zesty night.
Zesty Blondes Cucumber Mignonette
YEILDS: a burst of flavor for about 24 East Beach Blondes
PREP TIME: 5-10 minutes
TOTAL TIME: 1 hour
1 cup Rice Vinegar
1 mini cucumber (makes the dish a bit brighter but 1/2 a normal cucumber works)
1 tsp. sugar
Zest of 1 lemon
1 tsp. freshly ground pepper
A dash of salt (we use himalayan pink salt)
24 oysters of course
In a medium bowl, mix together all of the ingredients (excluding the oysters) to make the mignonette. Refrigerate for at least 1 hour. Your mignonette will stay fresh in the refrigerator for up to a day. Once the mignonette is chilled, shuck the oysters and top each oyster with about 1/2 tbsp of mignonette. Voila!
*be sure to keep the oyster on ice if you are not consuming them immediately