There's nothing plain about these oysters or the sauces they are served with, though you need not do anything to the mollusks themselves except to pry them open, and there's a special knife to help you in that endeavor. The sauces are key, and it's worth making all three for a variety, and to please all palates. One tastes of apple and cider vinegar, another of strawberries and balsamic, and the last of shallot and red wine vinegar (this is known as a mignonette).
Ingredients
- 1 kilogram oysters (fresh)
- 1/4 apple
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon brandy (Armagnac)
- 1/3 shallot
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons red wine vinegar
- 3 sprigs lemon thyme
- 2 strawberries (large)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
Directions
- Before opening the oysters, prepare the sauces so as to bring out the flavor more.
- The preparation is the same for all 3 sauces:
- First combine the liquids, then add the sugar and salt and stir until dissolved.
- Chop the solid ingredients into very small pieces and mix with the liquids. The solid pieces should be fully submerged in the liquid (add a bit of water if not fully submerged).
- Let the sauces sit at room temperature for at least 30 minutes before opening the oysters.
- Rinse the oysters thoroughly (shells and all) using a brush. Open very carefully.
- Serve the oysters with the sauces in small bowls with spoons.
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