Love them or hate them, there’s no denying that oysters are a luxurious and impressive meal. If you’re a fan of these ocean treasures, you’re going to love this delicate, picante recipe!
OYSTERS MIGNONETTE
What you’ll need
60ml champagne vinegar or red wine vinegar
30ml finely diced shallots
5ml sugar
5ml freshly chopped chives or parsley
Pinch each of salt and freshly ground black pepper
18 fresh oysters, shucked
Seaweed for garnishing
The how-to
Combine all the mignonette ingredients and let the mixture stand for 30 minutes. Pour into a small serving jug or ramekin.
Place the oysters, still each in their half shell, on a bed of ice garnished with seaweed.
Serve with the mignonette sauce in the centre of the platter.
Tip: The leftover mignonette can be mixed at a 1:2 ratio with olive oil to make a delicious salad vinaigrette.
Extracted from Brunch Across 11 Countries by Alix Verrips (Human & Rousseau; R390)
Looking for more delicious seafood recipes? Try this indulgent seafood curry or these sensational scallops.
