Festive Oyster Duo

Perfect for an aperitif, this duo of hot and cold oysters is sure to please everyone!
Ingredients
oysters and festive mignonnette sauce
- For 24 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.
- Garnish with fresh chopped chives.