Oysters on the Half Shell with Blood Orange-Cognac Mignonette
Makes 12
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons cognac
  • 2 tablespoons blood orange juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 12 fresh oysters on half shell
  • Lemon wedges, to serve
  1. In a small bowl, stir together shallot, cognac, orange juice, salt, and pepper. Refrigerate until ready to serve, at least 10 minutes. Spoon mignonette over oysters, and serve with lemon wedges.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/oysters-half-shell-blood-orange-cognac-mignonette/