Review Your Order
Close

Shopping Cart

Lemon-Rosemary Mignonette

Serves: Makes about ½ cup, enough for about 4 dozen half-shell oysters

Ingredients:

  • 1 tablespoon loosely packed fresh rosemary leaves
  • ¼ cup boiling water
  • ⅓ cup freshly squeezed lemon juice


Procedures:

“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.” —Reprinted with permission from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims, copyright © 2016. Published by Sasquatch Books, all rights reserved. Photography by Jim Henkens.

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 ¼ 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.

by Cynthia Nims

 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?