Description
Here is an Asian take on the classic mignonette sauce that would pair beautifully with raw oysters.
Ingredients
Scale
- 12 raw oysters, scrubbed and shucked
- 3 tablespoons finely diced Asian pear (also known as Chinese pear or apple pear)
- 3 tablespoons rice vinegar
- 1 small shallot, grated
- Juice of half a lemon
- Pinch of salt
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Mignonette Sauce: In a small bowl, combine the diced Asian pear, rice vinegar, grated shallot, lemon juice, salt, and pepper. Stir until the ingredients are well-mixed. Taste and adjust seasoning as needed.
- Dress the Oysters: Spoon about 1 teaspoon of the mignonette sauce over each oyster on the half shell.
- Serve: Serve immediately and enjoy the fresh, tangy flavors. Perfect as an appetizer or for a special occasion!
Notes
Shucking Tips: Use a kitchen towel to hold the oyster securely while shucking to prevent slipping.
- Prep Time: 10
- Category: Appetizer
- Method: Mix and No-Cook
- Cuisine: Fusion