Booty Food: A Date-by-Date, Course-by-Course, Nibble-by-Nibble Guide to Cultivating Love and Passion Through Food
by Jacqui Malouf with Liz Gumbinner
photographs by Ben Fink
Published by Bloomsbury
262 pages, 2004
Fresh Oysters with Red Wine Mignonette
From Booty Food by Jacqui Malouf
Although oysters can be eaten raw with just a dollop of Worcestershire sauce and lemon, I love eating them in the classic French style, with a simple red wine vinegar and shallot mignonette. Serve with chilled champagne for a combination that is quintessentially Booty Food. If home cooks want to venture into the naughty land of oyster, purchase yours live and fresh. Rinse them under cold running water, scrubbing the shells to remove the schmutz. Always serve oysters as soon as possible. Always turn the ringer off your phone.
Combine all the ingredients and stir
MAKES 1/3 CUP / PREP TIME: 5 MINUTES
Shuck the oysters, leaving them on the half-shell, or reassemble preshucked oysters. Serve them on a plate of crushed ice and spoon on the mignonette.
SERVES 2 / PREP TIME: 20 MINUTES