One tequila, two tequila, three tequila, four! That’s how many tequilas we’re going to feature and pair leading up to Cinco de Mayo. First up, tequila blanco! We turned to hospitality junkie, Mia Andreoli not only to help us plan a menu for one hell of a fiesta but also to help us understand the differences between all of those different tequilas lining liquor store shelves. Naturally, the first stop on the tequila train would be blanco, as it is the purest form of this south-of-the-border spirit. Known also as silver, platinum, plata, or white, this form of tequila should be as clear as drinking water. Silver tequila gets its color or lack thereof, from going directly from the still to the bottle. It can be aged in steel barrels, but no longer than 60 days. For our little tequila tasting party, we served Milagro Tequila Blanco.
Silver tequilas pair famously with fresh fish. As long as they are alive (cue the evil laugh) oysters are easy to serve and will impress your guests. Impress them even further by serving a nice tequila blanco alongside. Throw in a spicy mignonette, those little fruits of the sea will get a big olé at your next Cinco De Mayo party!
Head to your local fish store or the fish department of a well-stocked grocery store to pick up oysters of your choice. Oysters can live up to four weeks out of the ocean (if properly stored)! Obviously, the fresher, the better, otherwise the flavor can become less than desirable. For safety sake, we like to buy ours just a few hours before party time.
Store the oysters in an open bag of ice in the refrigerator. If the shell is open, give it a tap. If it closes, the oyster is alive. If not that oyster is a goner and no longer safe to eat. 🙁
Now that you have your poor little suckers stored in the fridge, here is a spicy mignonette sauce to kick Cinco De Mayo into high gear!
Oysters With Spicy Mignonette
- 1/4 Cup of minced shallots
- 1 Tablespoon jalapeno pepper
- 2 Tablespoons fresh cilantro (chopped)
- 1 Tablespoon fresh thyme
- 1/2 Cup of dry white wine
- 1/2 Cup white wine vinegar
- 2 Tablespoons fire cider vinegar
- Lemons (cut into wedges)
- Finely chop shallots, jalapeno, cilantro, and thyme.
- Mix in the two vinegars and white wine.
- Put into a little bowl with a cute little spoon.
- Slice lemon wedges and lay on a bed of ice.
- Take out your oysters and proceed to shuck them. It’s easiest to do if you use a towel to hold the poor little guy in one hand. Using a shucking knife, twist and pry the hinge of the shell open. Once open, slide the knife inward to separate the two halves. Place the shucked oyster on the ice for guests to enjoy!