Perfect as appetizers, this duo of hot and cold oysters, created by Manuel of Filets Express is sure to please your party guests!
Ingredients
Oysters and Festive Mignonnette Sauce
For 100 oysters
1 c. rice vinegar
1 tbsp. lime juice
1 tbsp. minced shallots
2 tbsp. finely diced jalapeño
1 tbsp. sugar
3 tbsp. chopped cilantro
Oysters au Gratin
For 24 oysters
1/3 c. finely grated Gruyere cheese
1 tbsp. panko
Sriracha sauce (to taste)
1 tbsp. fresh chopped chives
Preparation
Oysters and Festive Mignonnette Sauce
Open each oyster and detach the flesh, leaving it in the shell. Set aside.
Mix all the ingredients in a bowl.
Sprinkle a few drops of the mignonette over each oyster.
Enjoy!
Oysters au Gratin
Preheat the oven to broil.
Open each oyster and detach the flesh, leaving it in the shell
Set each oyster over each hole in a muffin tin to prepare and broil them.
Sprinkle 2 to 3 drops of sriracha sauce onto each oyster (to taste), then a pinch of Gruyere and a pinch of panko.
Broil the oysters until the cheese is grilled, about 5 or 6 minutes (or up to 8 minutes for larger oysters). Remove from the oven once the cheese has browned.
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