Cocktail hour: entertain in style with the ice-cold tang of martinis and oysters - Food - Brief Article

Sunset, Dec, 2003 by Paula Freschet

Lately, it seems as if every chic restaurant offers its own house cocktail, together with that quintessential sophisticated appetizer, oysters on the half-shell. But who wants to battle the crowds at the hippest oyster bar in town? Move the pre-dinner scene to your home--all you need is one cocktail as the specialty of the house, a small group of friends, and a whole lot of ice. Our sweet-tart lemon martini comes with a twist, as do our oysters, which get a little zip from an innovative tangerine-chili mignonette. Together, they're the perfect starter for a glamorous night on the town--or chez vous.

[ILLUSTRATION OMITTED]

Oysters on the Half-Shell with Tangerine-Chili Mignonette

PREP TIME: About 10 minutes

NOTES: You can make the mignonette up to 3 days ahead; cover airtight and chill. Have the oysters shucked at the market up to 1 day ahead; set, cup side up, on a rimmed tray; cover and chill.

MAKES: 24 oysters and 1/2 cup sauce; 8 servings

  2  teaspoons grated tangerine peel

1/3  cup tangerine juice

  3  tablespoons rice vinegar

  1  fresh red jalapeno chili (about 1/2 oz.),
     rinsed, stemmed, seeded, and minced

  1  tablespoon minced shallot

1/8  teaspoon pepper

  2  dozen shucked oysters on the half-shell
     (see notes)

1. In a small bowl, mix tangerine peel and juice, rice vinegar, chili, shallot, and pepper.

2. Nest the oysters in crushed ice on a rimmed tray. Place bowl of tangerine-chili mignonette with oysters on the tray. To eat, spoon a little sauce onto each oyster.

Per serving: 36 cal., 28% (9.9 cal.) from fat; 3.1 g protein; 1.1 g fat (0.3 g sat.); 3.2 g carbo (0 g fiber); 48 mg sodium; 23 mg chol.