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Kim Crawford Oyster Mignonette

Kim Crawford Oyster Mignonette

A fresh Oyster Mignonette recipe perfect for warmer weather

There’s nothing better than oysters and some wine, however those raw bar prices can add up quickly. If you don’t have time to make it to an oyster happy hour, why not try to create your own experience at home? It’s simple; all you need are a few oysters and some Kim Crawford wine.

Ingredients

  • 1 Tablespoon champagne vinegar
  • 1 Tablespoon sherry vinegar
  • 2 Tablespoons finely chopped shallot
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon freshly ground black pepper
  • 2 Tablespoons sauvignon blanc, such as Kim Crawford Sauvignon Blanc, chilled
  • 6 to 12 oysters of your choosing

Servings2

Calories Per Serving205

Folate equivalent (total)26µg6%


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Oysters with Grated Horseradish & Pickled Beet

The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one.

2 medium beets
2 tsp (10 mL) olive oil
½ cup (125 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) black peppercorns
Pinch salt
24 oysters
Crushed ice
2 tbsp (30 mL) finely grated fresh horseradish root

1 Preheat oven to 400°F (200°C).

2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne.

3 Combine vinegar, sugar, shallots, peppercorns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mixture through a strainer over beets. Reserve.

4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish.


Watch the video: Wines of New Zealand (October 2021).