Oysters On The Half Shell With Kiwi Mignonette

A bright and colorful twist on a classic oyster condiment. Yum!
1 fave
Nutrition per serving    (USDA % daily values)
CAL
527
FAT
38%
CHOL
110%
SOD
17%
Uploaded by: bc2fee25c851

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Ingredients for 4 servings

1 dozen cleaned, fresh oysters

1/4 cup rice wine vinegar

2 large kiwi, diced super fine

1 tbs crushed pink peppercorns

Preparation

1.

In a small bowl mix the kiwi, vinegar and pepper to make a pseudo mignonette.

2.

To shuck the oysters, place a towel on your cutting board, and place an oyster on it (flat side up with the narrower hinge side facing you) and fold the towel over to get a good grip and protect your hand.

3.

Using an oyster knife with the bent tip pointing up, work the point in between the shells directly at the joint wiggling back and forth until the tip is completely wedged in the hinge.

4.

Apply gentle pressure downward to pop the shells apart (this takes some practice, don't be discouraged!) wipe the knife to clean it, then separate the meat from the top shell by sawing across it and removing it.

5.

Use your knife to separate the meat from the bottom shell and flip it over (for presentation) and make sure there are no bits of shells or sand.

6.

Place on crushed ice with a small bowl of mignonette and allow guests to place a teaspoon or so on each oyster before slurping down.

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