Smoked Tomato Oil Mignonette for Grilled Oysters
A smoky twist on the classic French mignonette, built for oysters straight off the grill. The Algae Smoked Tomato Oil adds a rich, campfire-kissed depth that plays beautifully with briny oysters and a sharp hit of shallot and vinegar.
Ingredients
Mix the base: In a small bowl, whisk together the 3 tablespoons red wine vinegar and 1 small shallot, finely minced until well combined.
Add the smoked oil: Slowly whisk in the 3 tablespoons Algae Smoked Tomato Oil, letting it emulsify slightly with the vinegar rather than fully combining. You want it a little loose and glossy, not a tight vinaigrette.
Season: Stir in the 1 teaspoons cracked black pepper, 0.3 teaspoons fine sea salt, and 1 teaspoons fresh lemon juice. Taste and adjust acidity or salt as needed.
Rest the mignonette: Let the mixture sit at room temperature for at least 15 minutes so the shallot mellows and the smoked tomato oil flavor comes forward.
Grill the oysters: Grill the 12 fresh oysters, on the half shell, grilled over medium-high heat, cut side up, just until the edges start to curl and the liquor is bubbling, about 3 to 4 minutes. Remove from heat immediately to avoid overcooking.
Finish and serve: Spoon a small amount of mignonette over each hot oyster, top with a scatter of 1tablespoons fresh chives, finely sliced, and serve immediately while still warm from the grill.
