Trio of Oysters

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


  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.