East Coast Oysters Recipe
chilled calamansi mignonette, cucumber, fresno pepper (sh)
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Ingredients
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Oysters and Mignonette
Method
Preparation
- 1
Prepare the Mignonette
In a small bowl, combine the calamansi juice, finely chopped shallots, and freshly cracked black pepper. Stir well to mix all the ingredients together and let it sit for at least 15 minutes to allow the flavors to meld.
- 2
Prepare the Garnishes
While the mignonette is resting, thinly slice the cucumber and Fresno pepper. Arrange them on a serving platter, making sure they are easy to access for guests.
- 3
Shuck the Oysters
Carefully shuck the oysters, ensuring to preserve the liquor inside each shell. Place the shucked oysters on a bed of crushed ice on a serving platter.
- 4
Serve
Drizzle the chilled calamansi mignonette over the oysters, and sprinkle a pinch of sea salt on top. Serve immediately with the cucumber and Fresno pepper slices on the side.