by pierino
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pierino's Notes:
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1 cup
pear vinegar
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1 teaspoon
ground black pepper
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1 teaspoon
ground white pepper
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2 tablespoons
shallot, choppped
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1 tablespoon
prepared horseradish, or still better, grated raw
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Crushed ice for presentation
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In a glass bowl combine the mignonette ingredients and whisk together. With a clean spoon taste the vinegar mixture. You will probably want to carefully calibrate the horseradish flavor and be sure it is well blended, unless you want to a friend do the horseradish eye pop (which always happens). Refrigerate for as long as you can in a glass vessel. Preferrably overnight.
Ask the hotline about this step!Shuck the oysters. Depending on where you buy them they might need to be scrubbed. Arrange on a tray of crushed ice.
Ask the hotline about this step!Bring out the mignonette and quickly whisk again. Guests may now spoon as much or as little over their ersters as they consume them. There will always be an oyster wimp in the group.
Ask the hotline about this step!Note: I would love to take this recipe to Brittany and try it with belons.
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Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
