Oysters on the Half Shell with Eastern Mignonette Sauce
Appetizers • French
Description
This is a traditional sauce for fresh oysters. The sauce also pairs wonderfully with steamed shellfish.
Ingredients
- Rice Vinegar for Sushi 0 fl oz
- Grated Ginger Root 0 oz
- Scallions 1 stalk
- Citrus Zest Mix 0 oz
- Fresh Oysters 12 pieces
Step-by-Step Guide
Step 1
In a small bowl, mix the rice vinegar, grated ginger, finely chopped green onion (only the green part), and lemon zest. Let it sit for 15 minutes.
Step 2
To open the oysters, hold one oyster with a kitchen towel against the table and use a sharp knife to pry it open. Run the knife inside and remove the top shell. Use the knife to detach the oyster from the shell and leave it in the bottom shell. Repeat with the remaining oysters.
Step 3
Arrange the oysters on 2 plates. Pour the sauce into 2 small bowls and place them in the center of the plates. Serve.
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