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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

INGREDIENTS


1 cup Rice Vinegar

2 shallots

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

PREPARATION


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


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