Amuse Bouche Recipe
Oyster on the Half Shell pomegranate mignonette
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Ingredients
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Oysters
Pomegranate Mignonette
Method
Preparation of Mignonette
Make the Pomegranate Mignonette
In a small bowl, combine pomegranate juice, red wine vinegar, finely chopped shallot, and freshly cracked black pepper. Mix well and let sit for at least 15 minutes to allow the flavors to meld.
Serving Oysters
Shuck the Oysters
Carefully shuck the fresh oysters, discarding the top shell and leaving the oysters in the bottom shell. Arrange the oysters on a bed of crushed ice on a serving platter.
Serve with Mignonette
Drizzle the pomegranate mignonette over each oyster just before serving. Enjoy immediately.