A spicy twist for your oysters!
Spice up your raw oyster game with this unique mignonette recipe!
Learn from Lecturer of Culinary Nutrition at UNH, Leah Smutko, why the spicy, carbonated ginger beer adds a bold punch to your traditional raw oyster setup, bringing a taste to the table that you simply must try.
Recipe by Mark Martin, UNH student and chef.
Time
5 minutes
Cost
~ $40
Serving size
24 oysters
Cookware and Tools
Shucking knife
Bowl
Measuring cups (tbsp, tsp)
Ingredients
2 dozen oysters
2 tbsp ginger beer
2 tbsp lime
1 tbsp champagne vinegar
2 tsp minced shallot
1 pinch black pepper
1 pinch salt
Step-by-step cooking instructions
Mince shallots and place in small bowl.
Add lime juice, ginger beer, and vinegar.
Add a few pinches of salt and pepper to taste, and mix all together.
Place on oyster 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
