Lemon-Rosemary Mignonette from ‘Oysters’
This week, we’re spotlighting recipes from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims (Sasquatch Books), a Seattle-based cookbook author. Try making the recipe at home and let us know what you think!
Photo: Jim Henkens
By Cynthia Nims
Lemon-Rosemary Mignonette
Makes about ? cup, enough for about 4 dozen half-shell oysters
Rosemary and oysters may not seem the most natural of combinations. Rosemary is an herb with some punch, no doubt, but balanced with the bright lemon it makes a really delicious accent to oysters.
1 tablespoon loosely packed fresh rosemary leaves
? cup boiling water
? cup freshly squeezed lemon juice
Put the rosemary in a small heatproof bowl, and pour the boiling water over. Set aside to steep for about 30 minutes. Drain, reserving both the rosemary and the water.
In a small ramekin or other small serving dish, combine the lemon juice with 2 tablespoons of the rosemary water. Finely mince enough of the rosemary leaves to measure ? teaspoon and stir them into the lemon juice mixture. The flavors will be best if allowed to sit for 1 hour before serving. Refrigerate if making more than 2 hours in advance.
Reprinted with permission from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims (Sasquatch Books).
More seafood recipes to make at home:
Tasty Fish Tacos, Game-Changing Kiwi, Lime, and Chili Salsa
Fried Lobster Tails with Garlic A?oli Tartar Sauce
