6 Sydney Rock Oysters, Ouzo Mignonette Recipe

Name: Georges Mediterraneans 6 Sydney Rock Oysters, Ouzo Mignonette Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 each Sydney Rock oysters (medium to large), shucked; 2 cups Crushed ice (for serving); 1 each Lemon wedges; 3 tbs Red wine vinegar; 1 tsp Ouzo; 1 tbsp Shallot, very finely minced; 1 tsp Fresh chives, finely sliced; 1 pinch Sea salt; 6 grinds Freshly ground black pepper; 1 tsp Extra virgin olive oil (optional, for rounding)

Inspired by Georges Mediterranean

Time20m

Serves2

Make 6 Sydney Rock Oysters, Ouzo Mignonette Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Oysters

6 each Sydney Rock oysters (medium to large), shucked

2 cups Crushed ice (for serving)

1 each Lemon wedges

Ouzo Mignonette

3 tbs red wine vinegar

1 tsp Ouzo

1 tbsp Shallot, very finely minced

1 tsp Fresh chives, finely sliced

1 pinch Sea salt

6 grinds Freshly ground black pepper

1 tsp Extra virgin olive oil (optional, for rounding)

Method

Oysters

Chill and prepare serving bed

Fill a shallow serving platter or individual plates with crushed ice to create a stable, cold bed for the oysters. Leave space to nestle the oyster shells so they sit level.

Shuck oysters

If oysters are not already shucked: hold each oyster with a towel (flat side up), insert a short, sturdy oyster knife at the hinge, twist gently to pop open, run the blade under the top shell to sever the muscle, discard top shell, then run the blade under the oyster to free it from the bottom shell while retaining the liquor. Keep oysters chilled on ice.

Plate oysters

Nestle the 6 shucked oysters, in their bottom shells, into the crushed ice bed so they are stable and level. Place a lemon wedge on the platter or alongside each oyster.

Ouzo Mignonette

Combine aromatics and vinegar

In a small bowl, combine 3 tablespoons red wine vinegar with 1 tablespoon finely minced shallot. Stir and let sit for 2–5 minutes to mellow the shallot's sharpness.

Add ouzo and season

Stir in 1 teaspoon ouzo, 1 teaspoon finely sliced chives, a pinch of sea salt, and 6 grinds of freshly ground black pepper. Taste and adjust: if the mignonette feels too sharp, whisk in 1 teaspoon extra virgin olive oil to round the acidity.

Rest and assemble

Allow the mignonette to rest for 5–10 minutes at cool room temperature to let flavors meld. Spoon about 1/2 to 3/4 teaspoon of mignonette onto each oyster just before serving (or serve the mignonette in a small bowl with a spoon so guests can add to taste).