Better than cocktail sauce!
Give your raw oysters a zesty kick with fresh citrus!
Learn from Lecturer of Culinary Nutrition at UNH, Leah Smutko, why this citrus oyster mignonette is bound to be a crowd pleaser at any social gathering. It pairs well with your favorite drinks and is easy to prepare.
Recipe by Mark Martin, UNH student and chef.
Time
5 minutes
Cost
~ $40
Serving size
24 oysters
Cookware and Tools
Shucking knife
Bowl
Grater
Measuring cups (tbsp, tsp)
Ingredients
2 tbsp orange juice with zest
2 tbps lime juice with zest
2 tbps lemon juice with zest
2 tbps champagne vinegar or red wine vinegar
Half a jalapeno, finely chopped
1 tsp minced shallot
1 tbps black pepper
Step-by-step cooking instructions
Grate the skin of the lemon, lime, and orange
Cut all of those in half and squeeze into bowl
Cut up shallots and jalapenos and put in bowl
Put red wine vinegar into bowl
Put pepper into bowl
Mix up and enjoy!
Sustainability and Education
New Hampshire has a growing oyster aquaculture industry, with oysters farmed in Little Bay and Seabrook-Hamptons Estuary. Granite State oysters also offer a unique flavor thanks to the conditions they are grown in. Learn more about why oysters are clean water superheroes, and a sustainable source of seafood:
New Hampshire's Oyster Aquaculture Industry
It Takes a Village: Restoring Wild Oyster Reefs in Great Bay
Production Team
Brian Yurasits
Science Communication Specialist, NH Sea Grant
Kylie Marozsan
Seafood Science Communication Doyle Fellow, NH Sea Grant
Leah Smutko
Lecturer of Culinary Nutrition, University of New Hampshire
Mark Martin and Michael Coonfield
Students, University of New Hampshire
