Oysters on the Half Shell with Raspberry Mignonette

A few weeks ago we introduced The Historic Doylestown Inn and Hattery and shared a post about love and romance at the Inn. Today, Claudine returns to share this recipe with all of you. Thank you, Claudine!

  

 Guest Post by Claudine Piechotta, Event Manager at The Historic Doylestown Inn and Hattery

 

In honor of love, romance and couples, young and old, we invite you to pop your favorite bubbly, light some candles and recreate this romantic summer recipe courtesy of our Executive Chef Billy Gilbo.

 

Oysters on the Half Shell with Raspberry Mignonette

 

6 oz malt vinegar

1 shallot (minced)

¼ cup fresh raspberries

1 tablespoon ground black pepper

12 oysters

 

-Go to your local fish market or fresh fish counter at your local supermarket.  Request West Coast Oysters if possible, if not buy the freshest oysters offered.

-Once home, keep oysters on ice

-In a small bowl combine vinegar, minced shallot, raspberries and pepper

-Using a whisk, break up the raspberries and mix all ingredients well.

-Let mignonette sit for one hour

-Shuck oysters

-Top with raspberry mignonette

-Enjoy cold.