Sexy Oysters with Pear Mignonette
by pierino
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INGREDIENTS
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DIRECTIONS
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1
cup
pear vinegar
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1
teaspoon
ground black pepper
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1
teaspoon
ground white pepper
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2
tablespoons
shallot, choppped
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1
tablespoon
prepared horseradish, or still better, grated raw
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Crushed ice for presentation
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Oysters
- In a glass bowl combine the mignonette ingredients and whisk together. With a clean spoon taste the vinegar mixture. You will probably want to carefully calibrate the horseradish flavor and be sure it is well blended, unless you want to a friend do the horseradish eye pop (which always happens). Refrigerate for as long as you can in a glass vessel. Preferrably overnight.
- Shuck the oysters. Depending on where you buy them they might need to be scrubbed. Arrange on a tray of crushed ice.
- Bring out the mignonette and quickly whisk again. Guests may now spoon as much or as little over their ersters as they consume them. There will always be an oyster wimp in the group.
- Note: I would love to take this recipe to Brittany and try it with belons.