"As we were opening my restaurant Found Oyster, our general manager, Joe Laraja, was adamant that we use his mom JoAnne's recipe for mignonette, because it was the most delicious one he'd ever had and the only thing JoAnne liked with oysters. We later came to find that JoAnne got the recipe from Island Creek Oyster Bar in Duxbury, Mass., where the original recipe is heavy on the alcohol."
"This version pays respect to Island Creek, and JoAnne, while taking its own path with lots of crunch and texture, thanks to the cilantro stems. If you're not a fan of cilantro, any mixture of soft herb leaves and stems will work well."
When opening Found Oyster, the general manager Joe Laraja insisted on using his mother JoAnne's mignonette recipe because he considered it the most delicious and the only accompaniment JoAnne liked with oysters. JoAnne's recipe was traced to Island Creek Oyster Bar in Duxbury, Mass., where the original version is notably heavy on alcohol. The presented version honors Island Creek and JoAnne while introducing greater crunch and texture through cilantro stems. The recipe permits flexibility: any mixture of soft herb leaves and stems can substitute for cilantro if preferred.
Read at Los Angeles Times
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