East & West Coast Oysters & Littleneck Clams Recipe
Asian Pear Mignonette
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Ingredients
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Shellfish
Asian Pear Mignonette
Garnish & Condiments
Method
Shellfish
- 1
Prepare serving bed
Spread crushed ice in a large shallow platter or individual plates so there is a cold, stable bed for the shellfish. Leave a slight depression to cradle each half shell.
- 2
Chill oysters and clams
Keep shucked oysters and littleneck clams refrigerated on ice until ready to serve. Hold covered on ice for up to 2 hours maximum for best texture and safety.
- 3
- 4
Final touches
Offer small spoons or cocktail forks and place mignonette, wasabi and optional yuzu kosho/chili oil in small bowls alongside the platter so guests can top each shell individually.
Asian Pear Mignonette
- 5
Prep produce
Peel (if desired) and core the Asian pear. Finely dice until you have about 3/4 cup. Finely mince shallot and thinly slice scallions. Grate the ginger finely so it distributes evenly in the sauce.
- 6
Combine liquids and aromatics
In a small bowl, whisk together 3 tablespoons champagne vinegar and 1 teaspoon rice wine vinegar with the light soy sauce, mirin, sesame oil, and sugar until sugar dissolves.
- 7
Mix pears and shallot
Add the diced Asian pear, minced shallot, grated ginger, and sliced scallions to the vinegar mixture. Stir to combine and let sit at room temperature for 10–15 minutes to meld flavors and soften the pear slightly.
- 8
Season mignonette
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness: add up to 1 teaspoon more sugar if too tart, or 1 teaspoon more champagne vinegar if you want brighter acidity.
- 9
Finish and rest
Fold in chopped cilantro if using. Transfer the mignonette to a small chilled serving bowl and keep cold until serving. The mignonette can be made up to 2 hours ahead and stored covered in the refrigerator; bring to near-chill before serving.
Garnish & Condiments
- 10
Prepare wasabi and condiments
Spoon wasabi paste into a small bowl for guests to use sparingly. If using yuzu kosho or chili oil, place a small spoon nearby. Label condiments so guests know the heat level.
- 11
Serve
Encourage guests to spoon a small amount (about 1/2 teaspoon) of Asian pear mignonette onto each oyster or clam, add a drop of citrus from the lemon wedge if desired, and finish with a tiny smear of wasabi or a touch of yuzu kosho for a spicy-citrus lift.