Kori Kaki ‡ Recipe
oyster, cucumber mignonette, pink peppercorn
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Ingredients
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Mignonette Sauce and Garnish
Method
Preparation and Serving
- 1
Make the Mignonette Sauce
In a small bowl, combine the finely diced cucumber, red wine vinegar, crushed pink peppercorns, chopped shallot, and a pinch of salt. Mix well and let it sit for about 10 minutes to allow the flavors to meld.
- 2
Prepare the Oysters
Shuck the oysters carefully, ensuring to keep as much of the oyster liquor in the shell as possible. Arrange the oysters on a serving platter or on a bed of crushed ice.
- 3
Serve
Spoon a small amount of the cucumber mignonette over each oyster. Finish with a light sprinkle of freshly cracked black pepper. Serve immediately with lemon wedges on the side.
