Recipe: Blueberry and White Balsamic Mignonette

This simple take on a mignonette is requested often by Ben, as it is a perfectly balanced sweet and sour that match the complex and buttery finish of a Standish Shore. Local blueberry brambles are laden with ripe fruit right now, so grab a pint and a few oysters for a wicked good time.

1 c. white balsamic vinegar
½ c. blueberries, sliced in half
¼ c. shallots, minced
1T. coarse ground black pepper

Combine all of the ingredients and let it sit for about an hour. The sauce will keep for up to two weeks. For an added aromatic twist, add a bit of chopped basil, tarragon, or thyme.

Sweet Corn Relish Recipe

It's corn season, so I wanted to create something local and seasonal!

INGREDIENTS

Yields for 24 oysters

  • 1 ear sweet corn in its husk with the silk trimmed at the top 
  • 1 ½  cups rice wine vinegar
  • 1 tsp honey
  • 1 pinch cayenne pepper
  • 2 tbsp minced red onion
  • 1 tbsp sliced chive

 24 Wellfleet Oysters

DIRECTIONS

In a 350 degree oven, roast the corn in its husk for 45 minutes, or until the edges of the husk begin to brown. Remove the husk from the oven and allow to cool without peeling it.

In a bowl, combine the vinegar, honey, pepper, onion, and chive. Once the corn is cool, peel it and slice off the kernels. Add them to the vinegar mixture and let it stand for 2 hours before serving. Use it to top a briny oyster, such as a Wellfleet or a Chincoteague.

Bekah

Sriracha Butter Recipe

Get the grill ready for this recipe because your taste buds will love you. Top your grilled oysters with Bekah's decadent sriracha butter, and it will forever change how you feel about large oysters.

Yields for 24 oysters

INGREDIENTS

  • 1/2 cup unsalted butter (1 stick) at room temperature
  • 1/8 cup sriracha
  • 2 tbsp sweet soy sauce (kecap manis)
  • 2 tbsp fish sauce
  • 1 lemon, zested and juiced
  • 3 scallions, sliced thin
  • 24 large in-shell oysters, like Dam Bigs or Jumbo Standish Shore
  • Foil

DIRECTIONS

Whip butter in a mixer with the paddle attachment until light and fluffy. Add in the sriracha, sweet soy, and fish sauce to combine. Gently fold in the lemon zest and juice. Once all combined, fold in 2/3 of the scallions, saving the rest for garnish.

Shuck the oysters then place them on a crumpled piece of foil that will fit on the grill. Add a generous dollop of the butter on top of each one.

Place over a medium high heat on the grill for about 10 minutes. The oysters will be ready when the butter is bubbly and darkens slightly.

Serve topped with extra scallions and a lemon wedge on the side.