So, when the CDC quietly stopped monitoring for vibrio, I thought the safest thing I could do is to stop eating raw oysters. Problem is… it’s one of my literal top favorite foods. Anyone else struggling with danger vs delicious?
I realized that the best I can do is check for advisories before buying, and then staying vigilant for symptoms after consuming. First time I’ve gotten oysters in a few months, and man, I missed them.
My favorite way to dress these guys.
Recipe:
-white wine vinegar
-mirin
-shallot
-garlic
-lemon zest
-celery salt, black pepper, chili powder, cayenne
by naturesbookie
8 Comments
Mignonette so goooooood
just avoid gulf oysters and you won’t have a vibrio problem.
Love red wine vinegar for mignonette, too! Also, using champagne vinegar and then cutting the mignonette with sparkling wine is killer.
Vibrio in raw live oysters can be reduced by keeping the oysters well chilled. Fresh live oysters should be fine for as much as a week in your fridge. Keep them moist (clean moist towel not immersed in water) in a semi sealed container.
No Vibrio testing in the US under Trump? The CDC wants to kill old people?
Freeze for 30m-1hr. It will freeze to a hard slushy consistency that is easy to chip off. Chip off mignonette ice and serve over top of raw oysters.
I prefer sherry wine vinegar, with a bit of finely diced shallot, and a good bit of coarsely ground black pepper. Simmer it on the stove for 3 minutes. Chill it. Best ever.
Make sure not to go too hard on the mignonette
Looks like Ben Franklin