Oysters with Raspberry & Celery Root Mignonnette

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 30 MINUTES

1 tbsp camelina or hazelnut oil

1/4 cup chopped shallots

1/4 cup finely diced celery root

1/4 cup raspberry vinegar

1/4 cup red wine vinegar pepper

24 fresh oysters

2 tbsp chopped fresh chives

In skillet, heat oil over low heat; cook shallots and celery root, stirring, for 1 minute. Remove pan from heat; transfer mixture to small bowl. Stir in raspberry and red wine vinegars; season with pepper. Refrigerate mignon

ette until ready to use. (Make-ahead: Can be covered and refrigerated for up to 1 week.)

Using stiff brush, scrub oysters under cold running water. Using folded towel or thick glove, hold oyster, curved part of shell down; insert oyster knife into small opening near hinge. Twist knife to break hinge; wipe blade clean. Reinsert knife and slide along underside of top shell to sever miscle; discard top shell, removing any grit or broken shell on oyster. Keeping oyster level to retain juices, slide knife under oyster to sever bottom muscle. Repeat with remaining oysters, wiping knife clean between each. Place oysters on serving plate lined with crushed ice.

To serve, garnish each oyster with teaspoonful of the reserved mignonette; garnish with chives. Serve immediately with remaining mignonette.

PER SERVING about 90 cal, 5 g pro, 5 g total fat (2 g sat. fat),

5 g carb (trace dietary fibre, 1 g sugar), 35 mg chol, 90 mg sodium, 4 mg iron.