Candied Citrus Mignonette--save this recipe to zest up your oyster toppings! 🍊 ⁠ ⁠ Recipe courtesy of @tonysseafoodrestaurant chef, John Lyell:⁠ ⁠ Ingredients:⁠ -Peels from two of your favorite citrus (like blood orange, cara cara, meyer lemon, grapefruit)⁠ -1 shallot, finely diced⁠ -1 cup champagne vinegar⁠ -1 cup granulated sugar⁠ -Cracked black pepper⁠ ⁠ To prep:⁠ Cut off citrus fruit and most of the white pith from the inner part of the peels. Cover peels in water in a small saucepan, add a couple pinches of salt and bring to a boil. Once at a boil, strain. Repeat the process with fresh cold water and salt a total of three times. This removes the bitterness from the peels.⁠ ⁠ Combine sugar with one cup of water and simmer the peels until translucent. Take off heat and let cool.⁠ ⁠ In a small bowl, combine shallots and vinegar with a few pinches of cracked black pepper. Finely dice candied citrus peel, add to vinegar mixture. Enjoy on Hog Island Sweetwater Oysters! // #HogIslandOysterCo #citrus #oysters ⁠