Wellfleet Oysters With Cranberry Mignonette
Wellfleet Oysters With Cranberry Mignonette
The sweet and mineral combination of the oysters with the tart and salty of the cranberry mignonette cleans your palate each time, making room for a second or third (or fourth) round.Recipe courtesy of Chef Liam Luttrell-Rowland of Spindler’s in Provincetown, Massachusetts, member of the Ocean Spray Cranberry Chef Collective.
Prep Time
20
minutes
Cook Time
1
minute
Servings
6
Total time: 21 minutes
Ingredients
- 1/2 cup cava, champagne, or dry prosecco
- 1/2 cup fresh ocean spray cranberries
- 1 cup french white wine vinegar
- 1 1/2 tablespoon sugar
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon kosher or sea salt
- 1 tablespoon finely diced shallot
- 2 dozen shucked oysters on the half shell
Directions
- In the bowl of a food processor, combine the sparkling wine, cranberries, and vinegar and pulse until the cranberries are broken down, but still have bits of texture.
- Transfer to a mixing bowl and add the remaining ingredients.
- Adjust the seasoning to your taste.
- Spoon a bit of the sauce over shucked fresh oysters and enjoy.