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Grilled Oysters with Jalapeño Mignonette

by evh on July 13, 2015

Grilled Oysters with Jalapeño Mignonette | LocalSavour.com

Grilled Oysters with Jalapeño Mignonette ~ I love oysters. Years ago, when we lived in Vancouver, Canada, these were a mealtime staple –– fresh from the ocean, shucked and devoured by the dozen. I must admit we were spoiled by all of the Pacific Coast seafood back then and now I wasn’t too keen on eating oysters from the Gulf Coast. In June, we ventured down the coast to South Padre, Texas and I was able to get my first real taste of right-off-the-boat Gulf Coast oysters. Medium to VERY large in size (it’s Texas after all), these salt-y soaked oysters were plump and full of flavor and upon our return home we were still wanting more. Shucking oysters can be a bit of a workout and requires some arm strength –– grilling them however, they tend to open up all by themselves or with a little effort and/or a simple kitchen knife can help pry them open after grilling. I like this idea of minimal effort during the hot days of summer. So, I threw them on the grill and then paired them up with a flavorful Jalapeño Mignonette. Mignonette is just a fancy way to say vinegar based condiment plus, it sounds better than saying “vinegar based condiment” –– I mean anything said in French sounds a little bit more delicious, right? Oysters are a good source of Protein, Vitamin C, Thiamin, Niacin, Magnesium, and Phosphorus. They also contain Vitamin B12, Iron, Zinc, Copper, Manganese, and Selenium. The added bonus of oyster harvesting and farming is that it’s a sustainable activity that improves the marine environment, purifying water supplies with a minimal impact on the ocean’s ecosystem which we all know our oceans need more of this. Go out and celebrate National Grilling Month –– fire up it up and make Grilled Oysters with Jalapeño Mignonette.

Grilled Oysters with Jalapeño Mignonette | LocalSavour.com

Lovely, fresh oysters.

Grilled Oysters with Jalapeño Mignonette | LocalSavour.com

 

You know that vinegar based condiment AKA Jalapeño Mignonette.

Grilled Oysters with Jalapeño Mignonette | LocalSavour.com

Awww, shucks.

Grilled Oysters with Jalapeño Mignonette
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Servings Prep Time
4 - 6 servings 10 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 - 6 servings 10 minutes
Cook Time
6-10 minutes
Grilled Oysters with Jalapeño Mignonette
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 - 6 servings 10 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 - 6 servings 10 minutes
Cook Time
6-10 minutes
Ingredients
  • 12 medium to large oysters
  • 1 large jalapeno minced -seeded if desired
  • 2 Tablespoons shallots minced
  • 1/4 cup white vinegar
  • 1 Tablespoon plain rice vinegar
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon sea salt
Servings: - 6 servings
Units:
Instructions
  1. Wash oysters well with cool water, removing any and all dirt and debris from the outside of the shells then set aside. Preheat the grill to medium high.
  2. Place vinegars, sugar and salt into a small bowl and whisk together. Once well combined add in shallots and jalapeños, stir together and set aside.
  3. Once the grill is ready, place oysters on to the grill. Cook for 3-4 minutes on one side with the grill covered then flip and cook for another 3-4 minutes on the other side. Oysters should open up on their own to let you know they are ready but if they don't let cook for another minute then remove from the grill. Using a towel and a knife carefully open the oysters up and remove the tops keep the meat inside. Top each oyster with a hearty teaspoon of Jalapeño Mignonette and serve.
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