0 Ratings
Recipe courtesy of Chef Deandue Thompson
- 4 Servings +
0.50 cup Red wine vinegar
0.50 Red wine vinegar
2 Shallots
0.50 tsp Black peppercorns Grounded
8 Fresh Basil
2 Cherry/ Plum tomatoes
Salt
24 Oysters
Preheat oven and set to bake at 350’f
Place pancetta on a roasting pan and place in the oven, bake until crisp which should take up to 7-8 minutes.
Remove from the oven and drain off fat and set aside
Dice Pancetta into small cubes
Finely dice your shallots and set aside, next small dice your tomatoes and set aside
In a bowl, combine vinegar, shallots, ground peppercorns, basil, and tomatoes.
Mix mignonette and add salt, taste for seasoning.
Open oysters: Find the small opening between the shells near the hinge and pry open with an oyster knife. Cut the oyster meat loose from top shell and bottom, saving the meat in the bottom, deeper shell.
Place oysters in a roasting pan. Place in oven and bake until juices start to bubble and edges of the oyster curl, 4-5 minutes.
Top oysters with mignonette, and Pancetta, Served
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