Chilled Oysters Recipe
Yuzu Kosho Mignonette, Fresno, Viola
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Ingredients
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Oysters
Yuzu Kosho Mignonette
Garnish
Method
Oysters Preparation
- 1
Carefully shuck the fresh oysters, ensuring to keep the liquor inside the shells. Set aside on a chilled platter.
Yuzu Kosho Mignonette Preparation
- 2
In a small bowl, combine the rice vinegar, yuzu kosho, finely chopped shallot, and crushed black peppercorns. Mix well.
- 3
Let the mignonette sit for at least 15 minutes to allow the flavors to meld.
Assembly and Garnishing
- 4
Spoon a small amount of the yuzu kosho mignonette over each oyster.
- 5
Top with a slice of Fresno chili for a hint of spice.
- 6
Garnish each oyster with a viola flower for an elegant touch.
- 7
Serve immediately on a chilled platter with ice.