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.

 

FOR RED WINE MIGNONETTE:

1/4 cup red-wine vinegar

2 teaspoons minced shallots

Pinch finely chopped parsley

1/4 teaspoon sugar

Kosher salt to taste

1 teaspoon freshly ground black pepper

 

• Combine all the ingredients and stir

MAKES 1/3 CUP / PREP TIME: 5 MINUTES

 

FOR OYSTERS:

1 dozen oysters

• 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