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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.

Clams steamed with cider

A steamy pot of mussels or clams is a rather effective, yet extremely simple and easy dish. It takes so little time to prepare it that it almost seems unfair. Anyway, if you're looking for a spectacular main for a date, a family dinner or a larger party, go for shellfish. They're great with white wine, but beer and cider make delicious alternatives.

Recipe: Clams steamed with cider

Serves: 2
Ingredients
  • 1 kg of clams, cleaned
  • 2 shallots, diced
  • 3 garlic cloves, sliced
  • one tbsp. of butter
  • 300 ml of dry cider
  • 2 tbsp. of freshly chopped parsley
Method
  • Melt butter in a large pot.
  • Add garlic and shallots and cook until tender.
  • Add clams and wine, increase the heat and cover the pot.
  • Cook for about 5 minutes, until shells has opened.
  • Top with fresh parsley. Serve with fresh baguette and a glass of chilled cider.