Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m reviving a recipe from the archives for you today.
This past weekend, my husband and I took a quick road trip to Apalachicola, Florida. Once upon a time, Apalachicola Bay produced 90% of the state’s oysters and 10% of the oysters served across the country. Oyster farming in the area is currently on pause, but we were able to have an abundance of oysters from nearby waters several times throughout the weekend. They were fantastic.
I’ve never tried to shuck oysters on my own, but after this weekend and after digging up this recipe, I think I might have to give it a try. This recipe is from the archives of Atlanta Magazine’s Home.
It calls for fresh oysters from your local fish market and includes a fantastic recipe for a lemon mignonette, the tangy, vinegar alternative to cocktail sauce.
Oysters with Prosecco & Preserved Lemon Mignonette
24 oysters, 8 guests (3 per guest)
You will need:
– 2 cups coarse sea salt
– oysters, 2-3 per person*
– 1 tablespoon preserved lemon, finely minced
– 1 tablespoon shallots, finely minced
– 1 tablespoon champagne wine vinegar
– pinch of sugar
– Chervil leaves for garnish, optional
*Oysters available at your best local fish market; these are from Atlanta’s Star Provisions.
To make the mignonette, remove the pulp from the preserved lemons and rinse well to remove any excess salt. Mince the lemon finely, but leave enough texture for color. Mince the shallot and add to a bowl with the lemon. Add the vinegar, prosecco, sugar, and salt. Whisk until blended and refrigerate for at least 30 minutes before serving, so flavors can integrate.
Mound 1/4 cup of sea salt on each salad plate. Carefully open the oysters, checking for any pieces of shell fragments. Arrange the oysters with the bottom shell intact on top of the salt. Top each oyster with the mignonette. Garnish with a small leaf of chervil.
Note* You can easily make your own preserved lemons, but they take time to mature before using. Bella Cucina makes preserved lemons which are available at select southeast Whole Foods stores. You can also substitute preserved lemons with chopped lemon zest if preserved lemons are not available in your area.
Recipe: Alisa Barry
Photo credit: John McDonald
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