Saturday, March 10, 2012
Wondering why oysters are local, sustainable, delicious, and nutritious? Click here to find out.
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Winter Bounty Still Going Strong When Oysters Take Center Stage
Local Island Creek oysters with sweet and spicy mignonette for Saturday evening cocktail hour. Or whenever.
Yes, I am getting sick of writing about the winter farmers’ markets, which is why this is just a brief post. I’m certainly not getting sick of shopping at the markets, however, which has been an all-out game-changer to my winter habits. Do remember that there’s lots more than produce, too. Today I couldn’t resist getting some fresh eggs, some in blue laid from an Araucana chicken.) And, as if I wasn’t spoiled enough by the local lobster, I’m also now indulged by local Island Creek oysters.
Appropriately, my husband and I shucked oysters ourselves for the first time last week and I created a ravishing sweet and spicy mignonette for the occasion. Sure, you can go with traditional cocktail sauce, horseradish, and lemon, but why when this is quick to make, and so much better?
Spicy-Sweet Mignonette
Ingredients
Instructions
Whisk all ingredients together and taste. Adjust seasonings to your preference.
Thanks to the Cambridge winter farmers’ market, I’m seeing raw bar as the new Saturday evening cocktail-hour tradition in our home.
And they taste just as wonderful enjoyed by the fire on a cold winter’s evening as they do beachside during the heat of the summer.
