On this first day of the Lunar New Year we are honoring Tom’s parents who are no longer with us. James and Mabel were scholars and adventurers. They spent their lives helping others and traveling the world. When they retired, they built a house and a small vineyard in Grapeview, WA with a shellfish farm in the backyard: their tidal property on Puget Sound. They inspired us to move to the Pacific Northwest.
When Tom was a child James instilled in him the love of seafood. Tom often tells me stories of his school friends being freaked out by raw shellfish dinners that James would prepare. There are also many stories of camping trips with crabbing on piers, clambakes and bouillabaisse parties (where each guest brought a seafood contribution). A few years ago Taylor Shellfish bought the Moy tidal property. And now we often frequent Taylor Shellfish markets for our seafood feasts. Accompanied by Ponzi Vineyards Pinot Gris, small and sweet Kumamoto or Hama Hama oysters are a gourmand’s delight. Tom is getting good at shucking oysters, a very Pacific Northwest skill.
Oyster lore tells us that bi-valves should be eaten during months with the letter "r" in their names. Modern methods and standards for oyster cultivation now make them safe to eat year-round, but shellfish will be at its flavorful best in winter, when the coastal waters from which they are harvested are coldest and freshest.
The French term mignonette originally referred to a sachet of peppercorns, cloves, and spices used to flavor liquids, but now simply refers to cracked pepper. Though different mignonette sauces may use different types of vinegar, all contain pepper and shallots. I use red wine vinegar for my classic mignonette sauce.
Oysters with Mignonette Recipe - serves 2
2 dozen of Kumamoto or Hama Hama oysters (shucked)
1 cup red wine vinegar
1 shallot (diced)
Freshly ground black pepper
Lemon wedges to garnish
To make mignonette, combine red wine vinegar, diced shallots and black pepper. Let stand for an hour or more in the fridge. Shuck oysters with shucking knife. Plate on serving platter on a bed of ice garnished with lemon wedges and mignonette on the side. Serve with a glass of Oregon Pinot Gris.