Oysters on the Half Shell with Muscadine and Apple Mignonette
This recipe balances the acidity and sweetness of the muscadine mignonette to set off the oyster's unique creamy texture and ocean flavor. This recipe appears in the "The World Is Your Oyster" episode of A Chef's Life, featuring chef Vivian Howard.
- 1/2 cup muscadine juice (or white grape juice) -- we like Carolina Wild
- 2 Tbsp. lemon juice
- 1/4 cup apple (peeled and minced)
- 1 Tbsp. grated red onion (on the microplane)
- pinch salt
- 1/8 tsp. white pepper
- Whisk together and let it hang out for at least 30 minutes. Spoon a teaspoon or so on top of each opened oyster. Serve very cold.