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Raw Oysters with Pear and Black Pepper Mignonette
Serves 2
The lore of oyster’s aphrodisiac prowess may seem cliché, but it could indeed be backed up by its rich zinc content. In this presentation, they’re eaten raw with a subtle mignonette that’s flavoured with mild shallots and shapely, sweet Bosc pear.
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Ingredients
- 2 Tbsp (30 mL) finely chopped shallots
- 1/4 cup (60 mL) + 2 Tbsp (30 mL) apple cider or champagne vinegar
- 2 Tbsp (30 mL) finely diced Bosc pear
- 1/8 tsp (0.5 mL) of salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- 1 dozen oysters, shucked
Directions
01
In Mason jar fitted with lid, combine shallots, vinegar, pear, salt, and pepper; cover and refrigerate for an hour, or until ready to serve.
02
Shuck oysters and place on bed of ice. Drizzle small amount of mignonette on each oyster just prior to savouring.
