The intense pepper notes of radish are the perfect foil for the brininess of freshly shucked East Coast oysters. Mignonette improves with age, and a jar can be safely stored in your refrigerator for months. If you’re uncomfortable with shucking your own oysters, ask your fishmonger to do it for you.
¼ cup radishes, finely diced
¼ cup shallots, finely diced
¼ cup White Wine Vinegar
¼ cup fresh squeezed lime juice
1 tsp finely fresh ground pepper
¼ tsp salt
½ tsp Honey
In a small saucepan or microwave-safe bowl, gently heat the vinegar and lime juice til just steaming. Add the honey and salt, and stir together well until fully dissolved. Set aside to cool while dicing your radishes and shallots. Mix all together, adding freshly ground pepper to taste, and pour into a lidded container. Refrigerate for at least 24 hours before serving with freshly shucked shellfish.
Suggested Wine Pairing: Domaine De La Vinçonnière Muscadet Sevre et Maine 2015 ($10)