The mignonette sauce adds a mouth-puckering hit of flavour to the briny oysters – the perfect complement. I love plump, juicy Malpeque oysters but any fresh oysters will do. Yield is 2 servings.
Oysters on the Half Shell
Malpeque oysters, or an assortment
cup crushed ice
Ginger Lime Mignonette
Tbsp rice wine vinegar
Tbsp lime juice
tsp peeled minced fresh ginger
green onion (green part only), finely chopped
tsp grated lime zest
Tbsp coarsely ground pepper
coarse salt, to taste
lemon wedges, for garnish
Shuck the oysters, leaving them, with their juice, on the half shell.
Put the ice on a platter and put the oysters on top.
Mix all ingredients together.
Serve the mignonette in a small bowl in the middle of the oyster platter.
Garnish with the lemon wedges.