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Ingredients
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Oysters
Aleppo Mignonette
Yuzu Garnish
Method
Preparing the Oysters
- 1
Shucking the Oysters
Using a shucking knife, carefully open each Murder Point Oyster by inserting the knife into the hinge. Twist the knife to pop the shell open, and slide the knife along the top shell to cut the muscle, then remove the top shell.
- 2
Cleaning the Oysters
Ensure that the oysters are clean and free of any grit. Rinse them under cold water if necessary before placing them on a serving platter.
Making the Aleppo Mignonette
- 3
Combining Ingredients
In a small bowl, combine the red wine vinegar, finely chopped shallots, Aleppo pepper, and fresh black pepper. Stir well to combine and allow to sit for at least 10 minutes for the flavors to meld.
Preparing the Yuzu Garnish
- 4
Mixing Yuzu Juice and Zest
In a small bowl, mix the yuzu juice and yuzu zest together. Set aside for serving.
Serving
- 5
Plating the Dish
On a serving platter, arrange the shucked oysters. Drizzle each oyster with a teaspoon of Aleppo mignonette and a few drops of yuzu mixture. Serve immediately, garnished with lemon wedges if desired.
