Poached Oysters with Beet Mignonnette

1. 1

   Bring 6 cups water with 1 teaspoon salt to a simmer in a wide 6- to 8-quart pot, then add oysters with their liquor and poach at a bare simmer just until edges curl, about 1 1/2 minutes.

2. 2

   Transfer oysters with about 1/4 cup poaching liquid to a bowl and chill, uncovered, until cool, about 30 minutes.

3. 3

   Scrub reserved bottom oyster shells.

4. 4

   Boil shells in 6- to 8-quart pot of boiling water 3 minutes (to remove any grit or traces of raw oyster), then drain in a colander.

5. 5

   Rinse shells and dry thoroughly.

6. 6

   Stir together vinegar, apple juice, shallot, beet, peppercorns, salt, sugar, and 2 tablespoons poaching liquid from bowl of oysters.

7. 7

   Very thinly julienne cucumber lengthwise using a mandoline or other manual slicer, working around seed core, then discard seed core.

8. 8

   Drain cucumber in a sieve set over a bowl while assembling oysters, then discard liquid.

9. 9

   To assemble, place 1 oyster in each half shell and spoon 1 teaspoon mignonnette over it.

10. 10

    Top with a little cucumber, twirled into a mound.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.