Lemon-Rosemary Mignonette from ‘Oysters’

This week, we’re spotlighting recipes from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims (Sasquatch Books), a Seattle-based cookbook author. Try making the recipe at home and let us know what you think!

Photo: Jim Henkens

By Cynthia Nims

Makes about ½ cup, enough for about 4 dozen half-shell oysters

Rosemary and oysters may not seem the most natural of combinations. Rosemary is an herb with some punch, no doubt, but balanced with the bright lemon it makes a really delicious accent to oysters.

1 tablespoon loosely packed fresh rosemary leaves
¼ cup boiling water
⅓ cup freshly squeezed lemon juice

Put the rosemary in a small heatproof bowl, and pour the boiling water over. Set aside to steep for about 30 minutes. Drain, reserving both the rosemary and the water.

In a small ramekin or other small serving dish, combine the lemon juice with 2 tablespoons of the rosemary water. Finely mince enough of the rosemary leaves to measure ¼ teaspoon and stir them into the lemon juice mixture. The flavors will be best if allowed to sit for 1 hour before serving. Refrigerate if making more than 2 hours in advance.

Reprinted with permission from Oysters: Recipes that Bring Home a Taste of the Sea 

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