RPM Seafood, a palatial restaurant overlooking the Chicago River, is so committed to quality that its oysters are farmed exclusively for it by partners in Washington State and New Brunswick, Canada. The restaurant has an “agave signatures” menu of creative tequila- and mezcal-based cocktails, and this mignonette is based on a classic margarita. Its sweet citrus notes and subtle savoriness from tequila are a natural with briny oysters.
Oysters with Margarita Mignonette
Courtesy Chef and Partner Bob Broskey, RPM Seafood, Chicago; Instagram @rpmseafood
In a small bowl, mix citrus juices, tequila, agave and salt until salt dissolves. Add shallot and jalapeño, cover and refrigerate for at least two hours or up to two days. Add cilantro just before serving. Top each oyster with about a teaspoon of mignonette or let guests add to taste. Makes 24 (probably enough for 4 to 8 as an appetizer).
Ameztoi 2021 Txakoli (Getariako Txakolina)
Txakoli is a smart pick with raw oysters in general, but its bright citrus, herbal notes and saline flavors complement this margarita mignonette like a salt rim with a slice of lime. Ameztoi has been making Txakoli since 1820, from vineyards that overlook the Bay of Biscay and San Sebastián. This bottle is made entirely from Hondarrabi Zuri grapes, lightly spritzy, and somewhat low in alcohol at 11%.
This article originally appeared in the April 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!
Last Updated: June 1, 2023