Oysters on the Half Shell with Sriracha Mignonette Recipe


Nutrition

Cal/Serving: 88
Daily Value: 4%
Servings: 6

Low-Sodium
Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Alcohol-Free
Fat2g4%
Saturated1g3%
Carbs6g2%
Fiber0g1%
Sugars1g0%
Protein10g19%
Cholesterol50mg17%
Sodium107mg4%
Calcium11mg1%
Magnesium24mg6%
Potassium197mg6%
Iron5mg29%
Zinc17mg111%
Phosphorus167mg24%
Vitamin A270IU5%
Vitamin C9mg16%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg14%
Niacin (B3)2mg10%
Vitamin B60mg4%
Folic Acid (B9)13µg3%
Vitamin B1216µg267%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

Oysters
Molly Aronica

It's tough to beat the simplicity of raw oysters topped with a bright and tangy mignonette — the balance of flavors is developed and complex but the preparation is quick and easy.

While developing this recipe I was worried that the boldness of the fresh ginger and Sriracha chili sauce would overpower the refined flavor of the oysters, but the combination turned out very well. The warming heat from the Sriracha mingled with the earthy tones of the ginger and the bite of the shallot complimented the briny oysters perfectly. Feel free to adjust the heat level to your desired preference, but try not to go overboard with it. 

Click here to see 7 Outstanding Oyster Recipes. 

5
Ratings2

INGREDIENTS

  • 1 teaspoon grated ginger
  • 1 small shallot, finely diced
  • ½ tablespoon Sriracha 
  • 1 tablespoon fresh lemon juice
  • 1 ½ tablespoons rice wine vinegar
  • 1 dozen fresh oysters, cleaned and shucked (I used Nantucket Bay oysters, but any variety will work)

DIRECTIONS

Whisk together the ginger, shallot, Sriracha, lemon juice, and vinegar in a small bowl. Serve the mignonette immediately with the oysters or let it chill in the fridge until you're ready to use it. 

Recipe Details

Total time: 10 minutes

Makes 1 cup of sauce

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human