Penn Cove Select Oysters with Bloody Mary Mignonette

Serves 4 – 10 min prep – 0 min cook

Ingredients:

  • 1 dz Penn Cove select oysters, shucked

  • ½ jalapeno, seeded & finely diced

  • 1 small shallot, finely diced

  • ½ celery stick, finely diced

  • 1 lime, juiced

  • ½ tsp Worcestshire sauce

  • ½ tsp prepared horseradish

  • 4 tbsp white wine vinegar

  • 4 oz tomato juice

  • 2 tsp celery salt

  • 1 tsp tabasco

  • ½ tsp black pepper

Directions:

  1. In a small bowl, whisk together all ingredients. Cover and store room temperature for at least one hour or up to overnight. Spoon on tip of each chilled raw oyster on the half shell and serve.

Note: For best results, store for at least 2 days before using. The mignonette will last up to a month in the refrigerator.