Recipes

Oysters on the Half Shell with Honeycrisp Ginger Mignonette

By: The Local Palate
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Positioned at the height of oyster season, serve up to two hundred oysters with this fall-inspired honeycrisp ginger mignonette leaning into crisp, autumnal flavors.

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yields

Makes enough for 200 oysters

    ingredients
  • 1 Honeycrisp apple, peeled and finely diced
  • 1 small ginger knob (about 1 ounce), peeled and microplaned
  • 1 scallion or green onion, minced
  • 1 garlic clove, microplaned
  • 3 cups unseasoned rice wine vinegar
  • ½ cup honey
  • 2 tablespoons salt
  • Up to 200 oysters
steps
  1. Combine ingredients in a mixing bowl and whisk together until honey is dissolved. Refrigerate to chill, then serve a dash over raw half shells.
Date Published: 08.28.24
  • Recipe by
    Bailey Campbell of 167 Raw in Charleston
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