Oysters on the Half Shell With Asian Mignonette
Chef Denise Shavandy kicks off her “East Meets West” feast on an exotic note with this appetizer.
Ingredients
- ½-inch piece of fresh ginger, peeled and minced
- ½ shallot, minced
- ½ teaspoon freshly ground black pepper
- 4 tablespoons white soy sauce (or regular)
- 2 tablespoons rice wine vinegar
- 2 tablespoons yuzu juice (can substitute lime juice)
- ½ cup cucumber, peeled and cut into ⅛-inch dice
- ¼ cup Asian pear, peeled and cut into ⅛-inch dice
- 1 tablespoon chives, chopped
- 24 fresh-shucked oysters on the half shell
- wasabi-flavored flying fish roe (tobiko), optional
Directions
- To prepare mignonette, mix ginger, shallot, pepper, soy sauce, vinegar, and yuzu juice in a small bowl and let stand for flavors to blend, about 20 minutes.
- Meanwhile, in a separate bowl, toss cucumber, pear, and chives.
- To serve, arrange oysters on a platter of crushed ice, drizzle each with a teaspoon of mignonette, and top with a spoonful of the cucumber-pear mixture.
- Garnish with tobiko.