This is the most traditional French way to eat raw oysters. And also my favorite.
There are many ways to eat raw oysters. But if it ain’t broke, don’t fix it. This is easy and quick. The acid in this balances the dish but still allows you to taste the oyster.
Fresh oysters, what a treat. Everyone has his or her favorite variety to eat. Like many New Yorkers, mine are normally Blue Points. Then last night my chef brought in some Kusshi. We tasted them side by side, and the Kusshi won.
This quote embodies why I do what I do. Life is a series of highs and lows, many times during the lows I’ve enjoyed a nice carafe of wine and a spread… and poof the low was gone.
That being said oysters are best eaten with friends. So buy a couple dozen, open a few bottle of wines, and enjoy.
Oysters Mignonette
Ingredients
- 36 oysters
- 1 shallot
- 300 g aged sherry vinegar
- 7 g peppercorns
Instructions
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Brunoise shallot and macerate in sherry vinegar for at least 2 hours.
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Grind black pepper in a mortar and pestle.
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Using a China cap, sift the peppercorns.
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Add peppercorns to shallots and vinegar.
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Serve aside freshly shucked oysters.
I believe I read or heard somewhere that Chinese cuisine places very high value on the appearance of a plated food (as if they have a monopoly on this). The picture in this post takes that concept to the highest degree. The color of the vinegar, the ice, and the bowls complements all of the colors of the oysters in their shells perfectly resulting in an extremely appetizing dish!
Back in the 1970’s I used to go to a small restaurant buried somewhere in the West Village of NYC. I think it was German and called the Blue Ribbon. They had plastic models of their deserts but the plastic was very old so a little discolored.
Do you happen to know where I could get a plastic model (new of course) of your Oysters Mignonette? Would love to put it in the middle of my dining room table!
Just kidding!
Hahaha, can’t help you there, but thanks, it is definitely a beautiful dish!