Apalachicola Oysters with Sauce Mignonette
Most oysters are farmed, but Apalachicola oysters are harvested from some of the only wild oyster beds left in American waters, near Apalachicola, Florida. This area of the Gulf of Mexico is known as Florida’s “Forgotten Coast.” For generations, residents of the Florida panhandle have made their livelihood working the Apalachicola Bay and surrounding waters. The area’s real claim to fame may be oysters, but every Southerner should raise a chilled glass of sweet tea to Dr. John Gorrie. The kind doctor thought Apalachicola summers were too hot for his patients and was a pioneer in the invention of the artificial manufacture of ice, refrigeration, and air-conditioning (he was granted a patent in 1851 for the first ice maker). This simple, peppery, vinegar sauce is a classic French accompaniment to freshly shucked oysters.
