I don’t think that Maine oysters need any adornment. But who am I to tell you how to eat them? If you ask me, we should all be eating so many Maine oysters that every now and then we crave something a little different. I’m certainly a fan of traditional mignonette. I also love to pair oysters with sweet wine; the salty-sweet combo is total perfection. But I also love to pump up the flavor every now and again. And this sauce does just that, while also bringing it in tune with the characteristic flavors of Maine IPAs. And I love the color in here: a blend of lobster shell red, pine tree green, and the mysterious hue of the deep and brooding waters of Maine.
Makes
4 servingsIngredients
- 1 scallion minced
- 1 tablespoon cilantro very finely chopped
- ½ tablespoon Fresno pepper very finely diced
- ½ tablespoon parsley very finely chopped
- 2 mint leaves very finely chopped
- 1 lime juiced
- 1 tablespoon red wine vinegar
- ½ tablespoon soy sauce
Instructions
- Combine all ingredients. Spoon over shucked oysters.
