Oysters on the Half Shell with Fresh Tomato Mignonette - alive magazine
Jalapenos add a spicy kick to this succulent shellfish appetizer. 1 medium-sized tomato, seeded and very finely diced 1 shallot, peeled and very finely minced 2…
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Cooking tools:
- Oyster shucking knife
- Cut-resistant glove
- Pepper mill
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Paper towel
Ingredients
- 1 medium-sized tomato, seeded and very finely diced
- 1 shallot, peeled and very finely minced
- 2 Tbsp (30 mL) finely chopped Italian parsley
- 2 Tbsp (30 mL) freshly squeezed lemon juice
- 1 jalapeno pepper, seeded and finely minced
- 1/4 tsp (1 mL) sea salt
- Freshly ground black pepper
- Rock salt and chipped ice
- 2 dozen fresh oysters
- Tiny fresh basil leaves, for garnish
- Lemon wedges
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