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Oyster Gatherers of Cancale, 1878
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La Belle Cuisine
Barbecued Oysters
with Pickled
Ginger
Mignonette Sauce
Coastal Living May-June 2001
Yield: 4 to 6 servings
1/2 cup rice wine
vinegar
1/4 cup fresh lime
juice
1 1/2 tablespoons
minced shallots
1 to 2 tablespoons
minced
pickled ginger
1 teaspoon freshly
ground pepper
1 teaspoon soy sauce
36 fresh oysters,
shucked
Whisk together rice
wine vinegar, lime juice, shallots, pickled ginger,
pepper and soy sauce
in a small bowl. Set aside.
Scrub oysters with a
stiff brush under running water. Insert an oyster knife into the hinged
edge of each oyster; twist knife handle back and forth until top shell
is loose. Slide oyster knife along the bottom of the top shell to detach
muscle. Remove and discard top shell, keeping the oyster in the deeper
bottom shell.
Spoon about 1
teaspoon sauce over each oyster.
Grill, without grill
lid, over high heat (400-500 degrees F.) 1 to 2 minutes
or until sauce boils.
Remove oysters from grill with tongs, being careful
not to spill sauce.
Serve immediately.
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