by eatboutique
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eatboutique's Notes:
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1 cup
rice wine vinegar
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1
shallot, minced
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1
(1-inch) piece of ginger, peeled and grated
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1/2
English cucumber, peeled, seeded and minced
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1 teaspoon
sugar
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1 tablespoon
cilantro, finely chopped
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freshly ground black pepper, several turns, to taste
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Gently stir all the ingredients (except the oysters) in a bowl at least 2 hours prior to serving but up to 1 day before. Chill the mixture until just before serving.
Ask the hotline about this step!Shuck the oysters just before serving and present on a deep plate of crushed ice. Serve the mignonette alongside, with a small serving spoon. Spoon a little of the zippy sauce into each oyster just before slurping each down.
Ask the hotline about this step!Probably! It is so great with oysters. I love your picture! Ours look good next to one another...shall we coordinate when we post for the contest?
Oh my goodness....I just posted my mignonette!!! I didn't see yours. I tried posting it an hour ago but couldn't get Food 52 up???
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
My guess is there's going to be several mignonette's posted during this challenge, no? :)