Recipe courtesy of Eddie Russell

Trio of Oysters

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  • Level: Easy
  • Total: 2 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Rice Wine Mignonette:

Mirin Creme Fraiche:

Directions

  1. For the rice wine mignonette: Whisk together the seasoned and unseasoned rice vinegar, black pepper, shallots and chiles in a medium bowl. Place in an airtight container and refrigerate for 2 hours to allow the flavors to develop.
  2. For the mirin creme fraiche: In a bowl, whisk the mirin into the creme fraiche until fully incorporated.
  3. To serve: On 4 plates, spread an even layer of rock salt. Shuck the oysters, placing 3 on each plate. Put some rice wine mignonette on one oyster on each plate, the mirin creme fraiche on another and a dollop of harissa sauce on the third. Serve immediately.

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