Oysters With Mignonette Jelly

Salty, briny oysters with mignonette jelly is an ideal beginning to any French menu.

The ingredient of Oysters With Mignonette Jelly

• 1 cup 250ml white wine
• 1 3 cup 80ml red wine vinegar
• 2 eschalots very finely chopped
• 3 gold strength gelatine leaves see note
• 24 freshly shucked sydney rock oysters
• micro herbs to serve see note

The Instruction of oysters with mignonette jelly

• combine wine vinegar and eschalot in a saucepan over medium high heat bring to a simmer then remove from heat and stand for 30 minutes to infuse strain into a pan and gently reheat over low heat
• meanwhile soak gelatine in cold water for 5 minutes squeeze excess water from gelatine then add gelatine to the saucepan stirring to dissolve pour into a shallow container and chill for 3 4 hours until firm and set
• cut the wine jelly into small cubes arrange oysters on plates of crushed ice then top with the jelly cubes and micro herbs and serve immediately

Nutritions of Oysters With Mignonette Jelly

fatContent: 63 574 calories
saturatedFatContent: 1 grams fat
carbohydrateContent: n a
sugarContent: 1 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: n a

Share this post