Recipe courtesy of Eddie Russell
Show: Belly Up!
Trio of Oysters
Total:
2 hr 20 min
(includes chilling time)
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 20 min
(includes chilling time)
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Rice Wine Mignonette:
  • 1 cup seasoned rice vinegar
  • 1 cup unseasoned rice vinegar 
  • 1 teaspoon freshly ground black pepper 
  • 2 shallots, finely minced 
  • 1 serrano chile, seeded and finely minced 
Mirin Creme Fraiche:
  • 2 tablespoons mirin
  • One 8-ounce container creme fraiche 
  • 1 box rock salt 
  • 12 oysters (the freshest available--for a small amuse or first course, smaller would be better)
  • Harissa sauce, for serving

Directions

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.

For the mirin creme fraiche: In a bowl, whisk the mirin into the creme fraiche until fully incorporated.

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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