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 dozen oysters
2 tbsp orange juice with zest
2 tbsp lime juice with zest
2 tbsp lemon juice with zest
2 tbsp champagne vinegar or red wine vinegar
Half a jalapeno, finely chopped
1 tsp minced shallot
1 tbsp black pepper
1 tsp salt
Step-by-step cooking instructions
Zest the skin of the lemon, lime, and orange.
Cut your lemon, lime, and orange in half and squeeze the juice into bowl.
Finely chop the jalapeño, mince the shallot, and add these into your bowl.
Add red wine vinegar.
Add salt pepper.
Mix together 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
