Oysters with Apple Mignonette
Oysters, rich with lore. It was rumored that Casanova ate over 50 raw oysters a day to boost his libido. Their aphrodisiac qualities could stem from the fact that they resemble the female genitalia, or from their sensual texture.
Their most classic preparation is raw, on the half shell, when they are their most potent.
Ask your fishmonger to shuck them the day you plan to serve them, retaining their liquor.
Serve on a plate of crushed ice with lemon wedges. Or enhance their erotic proportion by
pairing them with another food ripe with aphrodisiac legend, the apple.
12 medium oysters, your choice of variety
1/2 cup apple cider
3 tablespoons finely chopped tart apple
2 tablespoons finely chopped red pepper
1 whole shallot, finely chopped
1 tablespoon finely chopped parsley
1 tablespoon cider vinegar
Coarsely ground black pepper
1. Clean the oysters. Combine oysters and apple cider in a small saucepan and bring to a boil.
Steam oysters, covered, over moderately high heat until they just open, about 4 minutes.
Transfer to a plate after oysters have opened, reserve steaming liquid, and discard any unopened oysters.
Chill oysters until cool, about 30 minutes.
2. While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve
into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with
remaining ingredients and salt to taste. Discard remaining strained liquid.
3. Remove flat half of oyster shell and loosen oyster with a sharp knife.
Put oysters in rounded half of shell.
Arrange on plates and spoon sauce over oysters.
This recipe and other unique romantic and aphrodisiac recipes can be found in:
The Seduction Cookbook
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