“Oysters in the summer are such a popular thing, and we try to marry the season with the oysters. Nothing too strong to overpower the oyster. Just a nice flavor to add to it.” –Chef Jeremy Sewall of Lineage, Island Creek Oyster Bar, and Row 34

Cucumber Mignonette

  • 1 large peeled cucumber, cut into 4 long pieces
  • 1 teaspoon minced jalapeno
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons chopped cilantro
  • 1 two-inch piece of fresh ginger, peeled
  • 1 tablespoon minced shallot
  1. In a vegetable juicer juice the cucumber and ginger.
  2. Pour the juice over the remaining ingredients and mix well. This recipe can be made a day ahead.
  3. Spoon a little of the mixture on top of each oyster in its shell.