Oysters with Pomegranate Mignonette

Cooking Method: Steaming

Cuisine: French, Mediterranean

Courses: Appetizer

Servings: 2

Dietary: Dairy-Free, DASH, Flexitarian, Gluten Free, Keto, Mediterranean, Paleo, Sugar-Free

Description

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.

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

1
Prepare the Mignonette:
2
In a small bowl, whisk together champagne vinegar, minced shallots, black pepper, monk fruit sweetener, and sea salt.
3
Gently fold in pomegranate seeds and let the mixture sit for at least 15 minutes to allow the flavors to meld.
4
Bring 1 inch of water to a simmer in a large pot.
5
Place whole oysters in a steamer basket, cover, and steam for 4-5 minutes until shells slightly open.
6
If not already shucked, carefully open the oysters with an oyster knife, keeping as much natural briny liquid (liquor) in the shell as possible.
7
Place the oysters on a bed of crushed ice to keep them cold and fresh.
8
Spoon about ½ teaspoon of pomegranate mignonette over each oyster.
9
Garnish with fresh parsley and serve with lemon wedges on the side.