Who doesn’t love raw oysters? (Well, I know some people who dislike them but most people love eating them, right?)
Honestly, I prefer them with just a touch of lemon but I can’t serve it with a lemon wedge at the restaurant. I have to come up with interesting mignonettes and other accoutrements.
Here are a couple of Cooke’s Cocktail oysters from Malpeque Bay, P.E.I., Canada, with a Hibiscus Mignonette.
- 1 cup champagne vinegar
- ¼ cup dried hibiscus leaves
- ¼ cup water
- 4 large shallots, minced
- Freshly ground pepper
- 1 tsp sugar
- Pinch of salt
Place dried hibiscus leaves into the champagne vinegar to reconstitute. Add the ¼ cup of water. Then mix in the rest of the ingredients. Give many generous turns of ground black pepper into the mixture. Allow to infuse for at least 30 minutes in the fridge before serving.