Oysters with Apple, Shallot, and Strawberry SauceMARMITA
There's nothing plain about these oysters or the sauces they are served with, though you need not do anything to the mollusks themselves except to pry them open, and there's a special knife to help you in that endeavor. The sauces are key, and it's worth making all three for a variety, and to please all palates. One tastes of apple and cider vinegar, another of strawberries and balsamic, and the last of shallot and red wine vinegar (this is known as a mignonette).
- Before opening the oysters, prepare the sauces so as to bring out the flavor more.
- The preparation is the same for all 3 sauces:
- First combine the liquids, then add the sugar and salt and stir until dissolved.