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.
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Ingredients
For the Oysters:
For the Pomegranate Mignonette:
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.
