When Mike and I traveled to Ireland, we spent our last night in Dublin. After a week of driving around and exploring the countryside, we felt ready for a night out in the city. We went out for oysters and our experience inspired this Oysters with Serrano-Cilantro-Lime Mignonette.
We were in the Temple Bar neighborhood which is bustling with energy. People are out and about sipping coffee in cafes and drinking beers in the pubs. Restaurants line up one right after the other to accommodate a variety of food preferences and atmospheres. Dublin is full of life.
As we walked, we came across a small crab shack called Klaw. To say it’s a small space is an understatement. It’s tiny. And, it’s popular. Luckily, there were two stools left facing the open kitchen, which is basically the back half of the restaurant. We quickly sat down, ordered some wine and settled in for their oyster happy hour.
Part of the charm of sitting right “in the kitchen” is talking to the chefs and tasting special treats that they want to share with you. They let us try two unique toppings for our oysters. One was kimchi and the other was a jalapeño and lime topping.
I found a really easy and similar recipe online from Bobby Flay online and the sweet-spicy flavor combination has become my new favorite topping for oysters. He grills his oysters in his recipe and I just served mine fresh on the half shell.
This mignonette is really versatile too. It would taste delicious on fish or chicken tacos and would make a tasty salsa to serve with chips.
What’s your favorite topping for oysters?
Oysters with Serrano-Cilantro-Lime Mignonette
1-2 dozen oysters, shucked
Note: I used Kusshi and Sunset Beach oysters from the West Coast
1/3 cup rice vinegar
1 tablespoon freshly squeezed lime juice
1 teaspoon honey
1 teaspoon finely diced red onion
1 Serrano chile or jalapeño, seeded and finely chopped
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh cilantro
Salt and pepper to taste
1. Mix together the vinegar, lime juice, honey, onions, jalapeño, chopped herbs and salt and pepper in a small bowl.
2. Let sit in the fridge for about 15-20 minutes to allow the flavors to meld together.
3. Shuck the oysters, being careful to reserve the oyster liquor (liquid).
4. Top each oyster with a teaspoon of mignonette and serve immediately.
All images ©Regan Baroni 2017.