Representing the needs of aquaculture and the environment

Tequila-Lime Mignonette Sauce for Oysters and Mussels

A tangy accompaniment that brings out the best in raw shellfish.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Appetizer, Sauce
Cuisine: Mexican
Keyword: mussels, oysters, sauces
Servings: 12
Calories: 156kcal
Author: Chef John Ash
Cost: $6

Ingredients

  • 1 cup white wine vinegar either chardonnay or champagne
  • 1/4 cup shallots minced
  • 2 tsp sugar granulated
  • 1/3 cup tequila good quality
  • 3 Tbl lime juice fresh squeezed
  • 2 Tbl yellow bell pepper finely diced - about 1/4 of a pepper
  • 2 Tbl red bell pepper finely diced - about 1/4 of a pepper
  • 1 tsp black pepper freshly ground
  • 1 Tbl cilantro leaves, chopped
  • Sea salt to taste

Instructions

  • In a small saucepan combine vinegar, shallots and sugar and reduce by half.
  • Remove from heat and add remaining ingredients, adjust seasoning and refrigerate until ready to use.

Notes

This recipe makes about 1.5 cups of sauce, enough for 4-6 dozen oysters or mussels. It keeps well in the refrigerator.
from The 2002 Monterey Bay Aquarium Cooking for Solutions Recipe book

Nutrition

Serving: 6tsp | Calories: 156kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 545mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1982IU | Vitamin C: 115mg | Calcium: 36mg | Iron: 2mg
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