Oysters with Pomegranate Mignonette
Freshly shucked oysters served on ice with a bright, tangy mignonette made from pomegranate, champagne vinegar, and shallots, enhancing natural brininess with a romantic touch.
Servings 2
Ingredients
For the Oysters:
- 12 fresh oysters, shucked choose your favorite variety: Kumamoto, Blue Point, or Pacific
- Crushed ice for serving
- Lemon wedges for garnish
For the Pomegranate Mignonette:
- 3 tbsp pomegranate seeds fresh or frozen
- 1/4 cup champagne vinegar or apple cider vinegar for a milder taste
- 1 tbsp minced shallots
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp monk fruit sweetener or erythritol, optional for balance
- 1/2 tsp sea salt
- 1 tbsp finely chopped fresh parsley optional
Instructions
- Prepare the Mignonette:
- In a small bowl, whisk together champagne vinegar, minced shallots, black pepper, monk fruit sweetener, and sea salt.
- Gently fold in pomegranate seeds and let the mixture sit for at least 15 minutes to allow the flavors to meld.
- Bring 1 inch of water to a simmer in a large pot.
- Place whole oysters in a steamer basket, cover, and steam for 4-5 minutes until shells slightly open.
- If not already shucked, carefully open the oysters with an oyster knife, keeping as much natural briny liquid (liquor) in the shell as possible.
- Place the oysters on a bed of crushed ice to keep them cold and fresh.
- Spoon about ½ teaspoon of pomegranate mignonette over each oyster.
- Garnish with fresh parsley and serve with lemon wedges on the side.