This mignonette has a little kick and an interesting twist. I used Patron Añejo with has some vanilla undertones which pairs really nicely with the briny- sweetness of the oysters. I meant to take more pictures but we got a little caught up in wild slurpingness of the moment.
Wishing you much love and peace.
oysters with tequila-lime mignonette
1 c champagne vinegar
1/4 c shallots, finely minced
1/3 c really good tequila
3 T lime juice
1 T jalapeno, finely minced
1 T red bell pepper, finely minced
2 t sugar
1/4 t cumin
1 T cilantro leaves, finely minced
black pepper and sea salt to taste
Combine all of the above together and let the flavors come together in the fridge for about an hour before serving. If you are serving to children and are concerned about the alcohol, please heat all of the above together and bring to a boil to burn it off. Just be sure to chill the sauce completely before serving with your oysters.