Nigel Farage, MP for Washington DC, Special Representative for Mar-a-Lago and Millionaire-of-the-PeopleTM apparently likes to eat oysters while accepting illegal foreign bribes, and who can blame him? They’re lovely. I’m partial to Guinness and champagne too, so as a recently ex-resident of his constituency I’m a bit peeved to have missed out as I feel sure constituents (who he in no way despises, takes for granted or thinks are stupid) would be welcome to join him while he commits electoral fraud, potential money laundering and tax fraud (his “party” is a private company controlled by him after all, so would presumably have paid tax on the bribe if it hadn’t been a sting?).
Although to be fair, I probably wouldn’t have been listening.
And let’s just be clear: minor public school; job in the city; and around 40 years as a professional politician absolutely do not make him part of the establishment, and if you think it does he’ll simply spit his dummy like he always does: whiny, colicky baby that he is. For the love of God, will somebody please burp him and change his nappy?
Anyway, on with the recipe, such as it is.
Where I do agree with him though is that four is absolutely not enough. Oysters are one of my favourite things and a Mignonette is the perfect accompaniment so it isn’t the standard for nothing.
It is pretty simple: finely chopped shallots in the best vinegar you can get hold of. Red wine is usual but I have a particularly good sherry vinegar that’ll do the trick.
The Mignonette Variations.
Elgar, I’ve just completely made-up, had a penchant for Variations on Mignonette. It’s my so I can say what I like and I might just stretch it a bit.
An Asian spin
Herbs are obvious, but I’m not sure they would improve it much, potentially taking away more than they add. At Borough Market, though, oysters can be paired with a Thai-ish coriander variation. My take would be lime and coriander with lemon to soften the lime, keep the vinegar as well, and potentially add a little sugar to balance the acidity. This is similar to nuoc cham, but the oysters really don’t need fish sauce so I wouldn’t go that far.
Nimrod
The best option I’ve heard is from Bre Graham’s lovely book Table for Two which I simply read from over to cover as I might a novel: Classic Mignonette with a splash of champagne added just before serving. Genius! (Nimrod? Well, that’s most people’s favourite Enigma Variation…Right, that’s enough of that!)
Vodka
Again just add this to Mignonette as above for the champagne or make a Bloody Mary version of it although why bother when the classic is so perfect. At least the Bloody Mary should have Tabasco and lemon in it so would definitely go.
Drinks
I think this is the bit that matters rather then (with the exception of Bre’s version) messing about with Mignonette.
I’m sure Guinness, champagne or a mixture of the two would work, but I’d suggest that the following would be better. Admittedly I am putting champagne at the top, but the rest are great options.
- Champagne/Cava. Do I have to spell it out?
- A dry white. Muscadet Sur Lies or for something slightly fizzy, Albarinho.
- A Martini. Enough said.
- Vodka. Extremely cold vodka. Not my thing but I have seen people pair it with oysters.
- A Bloody Mary. Make sure it’s a lemony one. Some people leave it almost entirely out. I had a beautifuly spicy one this week in a bar in Felixstowe but it would have been even better with a bit of lemon juice.
- A cold pale ale. I haven’t tried this, but I think the fruity/bitter combination in hops like Citra would be lovely. Try it with cheese too.
- Cider at a push I suppose. Again, I haven’t tried this but something cold, fruity and acidic would work. The problem (one of many) with mass-produced cider is that it is sweeter than it seems once it is no longer really cold. A bone-dry but fruity cider or, even better, a Perry would be really nice I think.
Do what you like, but remember, Don’t be like Nigel - a general rule for life.
