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Appetizers

Oysters with Cranberry Mignonette and Fennel Slaw
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
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Oysters with Cranberry Mignonette and Fennel Slaw

Oysters with Cranberry Mignonette and Fennel Slaw

Oysters with Cranberry Mignonette and Fennel Slaw
Three Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:30 minutes
  • Cook Time:10 minutes
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
 
 
 
 
 
 
 
 
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