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Oyster Gatherers of Cancale, 1878
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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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