Sauces & sides
Mignonette for Raw Shellfish
Sharp, cold, classic
- 5 min
- Easy
- Makes 1/2 cup
Ingredients
- 1/4 cup red wine vinegar + 1/4 cup rice vinegar
- 1 shallot, minced fine
- Cracked black pepper
- Pinch of sugar
Method
- Combine everything.
- Chill at least 20 minutes.
- Spoon sparingly — a few drops per piece.
- Keeps a week and improves for two days.
- Also brilliant on ceviche and oysters.
Tip. Mince the shallot to confetti; big chunks bully the shellfish.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.