This weekend I had a lovely time going to visit my parents at the tip of the outer cape with a friend and her daughter in tow.
We decided to (of course) go to the beach to soak up some much needed vitamin D before the summer is over (you really only get a couple good outside months here in MA).
It was low tide (yay) which is fabulous with two preschoolers as they can safely be herded into the water where they can actually view spider crabs, horseshoe crabs, hermit crabs, small fish, seashells and to our incredible luck, oysters. Now unless you have a permit it is illegal to actually remove oysters from the beds in most places on Cape Cod. The rule is there to protect shellfisher people AND to ensure there will be future mature oysters for us to harvest and enjoy.
So while my mom, Zara, my friend and her daughter were exploring the shallows of the bay, my dad and brother went off to our oyster bed, to dig some oysters for a pre-dinner extravaganza.
They got a fantastic haul and as we left the beach we discussed how we wanted to prepare them. Since there were 2 small children who are actually fairly adventurous eaters, we decided to grill them and make a mignonette sauce (for the adults- lemons for the kids).
My dad grilled them all up and I prepared an incredibly easy mignonette. This is what you’ll need;
1/4 cup rice wine vinegar (to give it sweetness)
1 shallot, finely minced
2 cloves of garlic, finely minced
1/4 habenero pepper, sliced fine
1/8 tea honey
1/8 tea salt
Combine all ingredients and mix gently until combined. Taste and add what YOU think is missing. We all thought it was excellent.
Place a spoonful of this mixture on top of a grilled oyster, dislodge from muscle, tip the shell back and enjoy the beautiful flavors of the sea, the smokiness of the grill and the complex flavors of the vinegar and peppers, which are the star standouts of this mignonette.
The girls ended up being too busy playing to partake in this appetizer, we’ll try again soon!