Oysters on the half shell with mignonette-marinated oranges from Deep Run Roots: Stories and Recipes from My Corner of the South (page 112) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on August 19, 2023

    I enjoyed this and thought the icy sliver of marinated orange was a bright complement to the fresh oysters that didn't overwhelm their flavor.

  • DKennedy on February 21, 2017

    The mignonette recipe provide here is different from the one she made to go along with her raw oysters on the show - the one on the show was made with muscadine grape juice, freshly juiced, brunoise of pear and grated red onion. which sounds really good.

  • DKennedy on February 20, 2017

    Vivian demos how to shuck oysters in Season 1, episode 6 (15:41 to 19:28). Inspired by this, I bought oysters from SM Seafood and we had them tonight as a first course. I don't think I could have figured out how to shuck these puppies without the demo. Thanks Vivian for teaching me yet another skill.

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