Another week and yet another crazy Ingredient Challenge. What is going on with these submissions? For our fourth draw, we drew oysters, gummy worms and Boones Farm Strawberry Hill. Whaaattt? Vinnie put his thinking cap on and went to work. He decided to make a mignonette sauce with the Boones Farm and add chopped gummy worms on top of the oysters. Actually, it was pretty tasty! The gummy worms gave it an odd texture because the oyster goes down smooth and you’re left chewing the candy. It wasn’t awful however, just odd. I would absolutely recommend this sauce the next time you decide to enjoy raw oysters. If you dare, try the gummy worms. If you leave them off, we won’t be mad.
Tipsy Mignonette
Print ThisIngredients
24 Raw Oysters
1/4 Cup Boones Farm Strawberry Hill (watch the video and read our notes)
3/4 Cup Red Wine Vinegar
1 Shallot, minced
1/2 Garlic Clove, minced
1/2 Habanero, minced
1/2 Tbsp Cracked Black Pepper
Gummy Worms
Instructions
- In a bowl, add the Boones Farm, red wine vinegar, shallots, garlic, habanero, and cracked black pepper. Mix together.
- Place in fridge for a minimum of one hour.
- Chop the gummy worms.
- On a plate, place shaved ice and sprinkle salt over the ice.
- Shuck your raw oysters and place on the ice.
- Pour a desired amount of the mignonette sauce over your oyster and sprinkle a gummy worm.
Enjoy!
Notes
The mignonette sauce can be left overnight for the best results. If the gummy worms is too weird for you, we get it. Leave them off.