Recipe of the month

Mango Jalapeño Mignonette

I taught myself how to shuck oysters last summer. I was extremely proud of myself. Then I thought of this sweet and spicy mignonette, and I have been dreaming about it ever since. It is the perfect topping for your fresh briney oysters this summer. You’ll only be mad you haven’t enjoyed it sooner.

(Serving: 12 oysters)

Ingredients


Directions

  1. Finely dice mango , jalapeño  and shallot. Once dice, add to a small mixing bowl. Add vinegar, lemon juice and salt/pepper to taste. Mix together well.

  2. Mignonette should be bright, sweet and spicy. Once your oysters have been shucked, add a generous amount of mignonette to each oyster and enjoy!

  • 2-3 ripe mangos (preferably champagne/yellow)

  • 1 jalapeño

  • 1 large shallot

  • 1/4 cup champagne vinegar

  • Juice of 1 lemon

  • Salt and pepper to taste