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Oysters with Cranberry Mignonette and Fennel Slaw

Three Stars Guiding Stars

  • Servings:

    Serves 8 as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    10 minutes

Ingredients

This recipe comes from Boston-area chef Justin Shoults of Oak + Rowan. You can make the cranberry mignonette and fennel slaw up to 1 day ahead; keep separated until ready to use.
1 1/2 cups cranberry juice
1 Tbsp. whole black peppercorns
2 shallots, minced
2 Tbsp. red wine vinegar
1 Tbsp. orange zest
1 fennel bulb, halved, cored, and sliced very thin
2 celery stalks, sliced very thin
2 to 3 dozen oysters
Oysters with Cranberry Mignonette and Fennel Slaw

Directions

1. Bring cranberry juice to a boil in a small saucepan and reduce by half, about 10 minutes; let cool. Use the bottom of a small skillet to crush peppercorns, then add to saucepan along with shallot, vinegar, and orange zest. Transfer to a bowl and refrigerate until completely chilled.
2. Right before guests arrive, shuck oysters and place on a bed of ice. Toss together fennel and celery with 1/2 cup mignonette, and place a small amount on top of each oyster. Serve oysters with more mignonette on the side.
Source: Hannaford Fresh Magazine, November - December 2016

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 30 kcal (2%)
Calories from Fat 5 kcal (0%)
Total Fat 1 g (1%)
Saturated Fat 0 g (0%)
Cholesterol 5 mg (2%)
Sodium 65 mg (3%)
Total Carbohydrates 5 g (2%)
Dietary Fiber 1 g (4%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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