Northwest Oysters
Total 30 minutes
Active 10 minutes
Serves 6
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Fresh, melon-flavored Kumamoto oysters served with a refreshing red wine mignonette and garnished with lemon zest and fresh herbs. Enjoy!
Ingredients
Mignonette
- 1 shallot (diced small)
- seasoned rice vinegar
- fresh ground black pepper
Oysters
- 2 dozen Kumamoto oysters
- zest from one lemon
- fresh mint (for garnish)
- edible flowers (for garnish)
Directions
- Add the shallot and seasoned rice vinegar to a bowl and let sit for 20 minutes
- Meanwhile, scrub the outside the the oysters under cold running water removing any grit and sand with a bristle brush
- To open them up, you'll want to remove the bottom (flat) shell by sticking your shucking knife into the hinge of the oyster and prying open. I usually will hold the oyster in a folded kitchen towel to help grip the shells and protect my and in case my knife slips
- You'll then run your knife around the edge of the shell to cut open
- Try to reserve as much juice as possible and cut the oyster loose from the shell then place in ice
- Finish off the mignonette by adding lots of pepper
- Garnish the oysters with lemon zest, parsley and flowers
- Serve on ice with mignonette and enjoy!