2. BBQ oysters with meyer lemon & nasturtium mignonette with J Vineyards Cuvee 20 by chef Carl Shelton
Nestled cozily in Northern California’s Russian River appellation, J Vineyards and Winery has gained a reputation for its traditional methods and hospitality; namely their iconic “Bubble Room,” where executive chef Carl Shelton creates tasting experiences and innovative pairings for their portfolio of wines.
“There’s nothing like a warm summer night, sipping J Cuvée 20 sparkling and enjoying some zesty, fresh BBQ oysters topped with a homemade mignonette sauce,” Shelton said. “Bubbles are always fantastic with seafood.”
BBQ oysters with meyer lemon & nasturtium mignonette (Yields about 1 ½ Cups Mignonette)
Ingredients
- Live oysters - (As many as you need. Chef prefers the small to medium-sized Pacific oysters, such as Miyagi or Kumamoto).
- 3 tablespoons finely chopped shallots, rinsed in cold water
- ½ cup Champagne vinegar
- ¼ cup J Cuvée 20
- 3 tablespoons finely chopped Nasturtium leaves*
- 2 Meyer lemons, zested and juiced
- 2 teaspoons Kosher salt
Method
- Combine shallots, vinegar, Cuvée 20, nasturtium leaves and Meyer lemon zest and juice into a nonreactive bowl and mix until it is all fully incorporated. Season with salt and refrigerate until needed.
- For the BBQ oysters: There are many ways to BBQ oysters, but they all start the same way: scrubbing the oysters and preparing a grill for medium-high heat. After this, people can use different techniques.
- Here are two popular methods. The first is to pre-shuck the oysters with an oyster knife, trying to retain as much oyster liquid in the shell. Carefully cut the muscles that are connecting the oyster to the shells. Then place the shucked oyster in the shell directly on the grill grates. Grill until the oyster liquid has come to a boil inside the shell. Once up to a boil, remove the shell from the grill and let cool slightly. Spoon the mignonette over and serve.
- The second way is to place the oyster, cupped side down, on grate, then cover the grill. Grill until oysters begin to open, about 2 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife to open the shells, keeping cupped side down and retaining as much liquid as possible.
- Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with the mignonette.
*If Nasturtium leaves are unavailable, substitute spicy mustard greens, arugula or horseradish.
