Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Chicha Morada Mignonette
Thai Basil Garnish & Finishing
Method
Chicha Morada Mignonette
Make purple corn infusion (if not pre-made)
Combine 30 g dried purple corn with 300 ml water, 1 small stick cinnamon, 1 clove, and 1 slice of pineapple in a small saucepan. Bring to a simmer, reduce heat and simmer gently 10 minutes. Remove from heat, cool to room temperature, strain and discard solids. Refrigerate until cold. (Note: use 120 ml of this chilled infusion for the mignonette.)
In a small bowl combine 120 ml chilled purple corn infusion, 15 ml red wine vinegar, 10 ml fresh lime juice and 5 g caster sugar. Whisk until sugar is dissolved.
Stir in 1 tbsp finely minced shallot, 1 tsp fine sea salt and a pinch of freshly ground black pepper. Taste and adjust acidity or salt — it should be bright, slightly sweet and tangy. Chill until ready to serve.
Oysters
Place crushed ice on a serving platter or shallow bowl to create a stable bed for the oyster shells.
Using a clean, sturdy oyster knife, hold each oyster flat-side up in a towel. Insert the tip of the knife at the hinge, twist gently to pop the shell open, then run the blade along the top shell to sever the muscle. Remove and discard the top shell. Slide the knife under the oyster to sever the bottom muscle, leaving the oyster resting in its bottom shell with its liquor.
Transfer each shucked oyster onto the ice bed, preserving as much liquor as possible.
Give the chilled chicha morada mignonette a final whisk, then spoon approximately 1 tablespoon (about 15 ml) of the mignonette over each oyster, so you use about 90 ml total for six oysters. Be careful not to drown the oyster — just enough to flavor.
Garnish & Finish
Tear or chiffonade small Thai basil leaves and place one or two small pieces atop each sauced oyster (use about 1–2 leaves per oyster), or tuck a whole small leaf for visual appeal.
If using, place a small micro herb sprig on three of the oysters for contrast. Lightly grate lime or lemon zest over the oysters (about 0.5 tsp total) to add brightness.
Serve immediately with small forks or toothpicks and extra chilled mignonette on the side.