Apple Cider Mignonette Recipes

Steps:

• In a small pan, over low heat, combine the cider, shallots, and apple and cook 5 minutes.
• Remove from heat and cool to room temperature, about 10 minutes.
• Stir in the vinegar and season with pepper.
• Spoon 1 to 2 teaspoons over the freshly schucked ysters.

Steps:

• Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.

Steps:

• Scrub oysters well. Combine oysters and apple cider in a 2-qt. saucepan and bring to a boil. Steam oysters, covered, over moderately high heat until they just open, checking occasionally after 3 minutes and transferring to a plate as they open. (Reserve steaming liquid and discard any unopened oysters.) Chill oysters, loosely covered, until cool, about 30 minutes.
• While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with remaining ingredients and salt to taste. Discard remaining strained liquid.
• Remove flat half of oyster shell and loosen oyster with a sharp knife. Put oysters in rounded half of shell. Arrange on plates and spoon sauce over oysters.

Steps:

• Stir together cider vinegar, shallot, and ginger. Let stand for 10 minutes. Stir in apple. Top each oyster with 1/2 teaspoon mignonette just before serving.

Steps:

• In a jar with tight fitting lid, combine all ingredients. Cover and refrigerate overnight. Remove cinnamon stick.
• Can be stored in refrigerator for several weeks.