Waring IC70 [11/12] Oysters with two sauces

OYSTERS WITH TWO SAUCES

36 oysters, shucked

crushed ice

rock salt

for garnish: lemon slices, greens, or fresh seaweed

Classic Mignonette (recipe follows)

Asian Mignonette (recipe follows)

cocktail sauce

Press crushed ice onto serving platter and sprinkle with rock

salt. Arrange the oysters in a circular pattern on the plat-

ter. Garnish and serve immediately with a side plate holding

small dipping containers of mignonette and cocktail sauces.

CLASSIC MIGNONETTE

Makes

⁄2 cup (enough for about 36 oysters)

2 tablespoons shallots, finely chopped

/2 cup champagne or cider vinegar

2 teaspoons crushed black pepper

kosher salt

Heat a small sauté pan over medium-high heat. Add shallots

and heat briefly. Add vinegar and bring to a boil for about 1

minute. Add crushed black pepper and a pinch of salt and

remove from heat. Allow to cool completely before using.

Nutritional information per serving:

Calories 1 (2% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 0mg • calc. 1mg • fiber 0g