Oyster Selection Recipe
1/2 Dozen, Watermelon Mignonette, Lemon, Basil and Calamansi Sauce
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Ingredients
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Oysters
Watermelon Mignonette
Lemon, Basil, and Calamansi Sauce
Method
Oysters Preparation
- 1
Rinse and Shuck the Oysters
Carefully rinse the fresh oysters under cold water to remove any sand or debris. Use an oyster knife to shuck each oyster by inserting the knife into the hinge and twisting to open. Place the shucked oysters on a bed of ice on a serving platter.
Watermelon Mignonette
- 2
Prepare the Mignonette
In a mixing bowl, combine the seedless watermelon (cubed), red wine vinegar, finely chopped shallot, and chopped fresh mint leaves. Season with black pepper to taste. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
Lemon, Basil, and Calamansi Sauce
- 3
Make the Sauce
In a small bowl, whisk together calamansi juice, fresh lemon juice, finely chopped fresh basil leaves, and olive oil. Season with salt to taste. Mix until combined.
