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Peach ginger & mint mignonette oysters

David Turin is a chef and owner of David's Restaurant and Opus Ten in Portland; and David's 388 in South Portland.

PORTLAND, Maine — Yield: 1 Quart

Ingredients:

 1 ½ C Seasoned rice vinegar

4 Ripe peaches

2 T Shallot, minced

1 t Fresh ginger, grated

2 T Mint, chiffonade

1 t Kosher Salt

1 t Black pepper, ground

1T Maple syrup

Method of Preparation:

1.  Whisk all ingredients together and place in a one-quart container

2. Serve with freshly opened Maine oysters

For the version with garlic butter; simply mix garlic, thyme and butter together and melt onto the oysters. 

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