Oysters on the Half-Shell & Tangerine-Chili Mignonette Recipe – Sunset Magazine
Oysters on the half-shell paired with a tangy tangerine-chili mignonette for a delightful culinary experience. Perfect for special occasions or a tasty treat.
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Ingredients
- 2 teaspoons grated tangerine peel
- 1/3 cup tangerine juice
- 3 tablespoons rice vinegar
- 1 fresh red jalapeño chili (about 1/2 oz.), rinsed, stemmed, seeded, and minced
- 1 tablespoon minced shallot
- 1/8 teaspoon pepper
- 2 dozen shucked oysters on the half-shell (see notes)
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