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Oysters with mignonette sauce

Do you like oysters? For me it was love at first sight. Or even love before first sight. People seem to eat oysters all the time in books and I was sure I was going to do the same. The sound of the word 'oyster', together with a somewhat vague idea of what an oyster could be, always resulted in serious oyster cravings. I saw myself enjoying an oyster platter and a bottle of fine champagne in a noisy Parisian restaurant. Do I need to mention that I was about 11 at the time?

I have a history of craving the unknown and it hasn't always been a success path. The same crazy feeling responsible for my love towards oysters, made me think that roasted chestnuts and I were made for each other. My first time with chestnuts turned out to be a bitter disapointment - they tasted like potatoes. Don't get me wrong, I love potatoes with all my heart. But I excpected something more from chestnuts. I like chestnuts, but it's a relationship without fireworks.

Oysters, however, that's another story. I have instantly fallen in love with their delicate texture and the briny taste of the sea. I usually eat them simple, with a dash of lemon juice. The mignonette sauce is a traditional condiment for oysters, made of shallots, vinegar and black pepper. Try a platter of oysters with mignonette, a fresh loaf of bread and champagne (prosecco or cava will do) or beer. It's better than chestnuts and better than potatoes.

Recipe: Oysters with mignonette sauce

Serves: 2 (or one eager oyster lover)
Ingredients
  • 6 fresh oysters
  • 1/4 cup minced shallots
  • 1/4 cup apple vinegar
  • one tsp frehs thyme leaves
  • 1/2 tsp freshly crushed black pepper
  • 1/2 tsp brown sugar
  • a pinch of salt
Method
  • Combine all the ingredients of the sauce and refrigerate for at least 2-3 hours.
  • Shuck the oysters and place on ice.
  • Serve with mignonette sauce and lemon wedges.