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Cilantro-Jalapeño Mignonette Recipe

Located just 10 miles from the coast, we eat oysters every chance we can get, especially this time of year! Between grape and olive harvests, when the blue waters of Tomales Bay are still and the ocean breeze has settled into the crisp, clear days of Autumn. To spice up your next oyster dinner try them with a cilantro jalapeno mignonette.

Purists, we love them freshly-shucked on the half shell, with little more than a squeeze of fresh lemon, a zingy mignonette and a crisp glass of Rosé.

oysters

Here's a simple recipe, developed by our ranch chef, to pair with your next shucking feast. For farms and bars to source a few dozen, check out our roundup of best oyster bars and farms in Marin and Sonoma Counties.

MCEVOY OLIVE OIL MIGNONETTE

Ingredients

  • 2 Tablespoons McEvoy Ranch extra virgin olive oil
  • 2 Tablespoons champagne vinegar
  • 2 Tablespoons dry white wine
  • 1 1/2 Tablespoons shallots, finely diced
  • 3 Tablespoons freshly chopped cilantro
  • 1/4 teaspoons salt
  • 1/4 small, hot jalapeño, finely diced
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon zest, finely grated
  • 1 teaspoon freshly-squeezed lemon juice
  • 2 dozen small-medium oysters

Directions

Combine all ingredients in a small bowl and whisk to blend flavors. Enjoy on freshly-shucked, raw oysters whenever possible, and don't forget the wine.

Enjoy!

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