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Peachy the Magazine

Raw Oysters on the Half Shell with Cucumber Mignonette and Champagne Strawberry Mignonette

Featured in our Food + Entertaining article, A Feast for the Senses, raw oysters on the half shell with cucumber mignonette and champagne strawberry mignonette are simple, elegant and delicious. You are sure to impress your guests with this restaurant quality appetizer!

Raw Oysters on the Half Shell with Cucumber Mignonette and Champagne Strawberry Mignonette
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Raw Oysters on the Half Shell with Cucumber Mignonette and Champagne Strawberry Mignonette

Course: Appetizers
Servings

4-6

Ingredients

  • For the Cucumber Mignonette:

  • 1 cup rice wine vinegar

  • 1 shallot, minced

  • One 1-inch piece fresh ginger, peeled and grated

  • ½ hothouse cucumber, peeled and minced

  • 1 tablespoon sugar

  • Several turns freshly ground black pepper

  • For the Champagne Strawberry Mignonette:

  • 1 shallot

  • 5 strawberries, hulled and finely chopped

  • ¼ teaspoon freshly ground black pepper

  • ¼ cup champagne vinegar (white wine vinegar or red wine vinegar will also work, but avoid balsamic vinegar)

  • For the oysters:

  • 12 large fresh oysters, raw

  • Crushed ice or rock salt

Directions

  • To prepare the Cucumber Mignonette:
  • In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mix with a fork.
  • Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together.
  • To prepare the Champagne Strawberry Mignonette:
  • Peel and finely mince the shallot and place into a non-metallic bowl. Add the chopped strawberries, black pepper and vinegar. Stir to combine.
  • Let the mixture sit for at least 5 minutes before serving.
  • To prepare the oysters:
  • Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves and work it around one side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back and discard it. Run the knife underneath the oyster to detach it completely but leave it in its shell (take care not to cut the meat itself).
  • Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.

Notes