Oysters on the Half Shell
with Cucumber Rhubarb Mignonette
Serves 2
Ah, the holidays, that magical time when our tables groan under the weight of tradition and joy. In the spirit of celebration, let’s embark on a culinary adventure that’s as unexpected as it is delightful. Picture this: Oysters, plucked from the briny depths, stealing the spotlight as the star of your festive appetizer spread. A nod to coastal sophistication and a touch of extravagance, this choice may be unconventional, but, oh, the rewards it brings! From the captivating pages of Bisous & Brioche, we delve into the artistry of serving oysters during the holidays. Get ready to shuck, savour, and savour some more – because our holiday table is about to become a place where stories are told and memories are made, one delectable oyster at a time.
INGREDIENTS
1/2 cup Champagne vinegar 2 Tbsp finely chopped fresh rhubarb
2 Tbsp finely diced peeled English cucumber
1 Tbsp finely chopped shallot
1 Tbsp granulated sugar Flaked sea salt
1 dozen shucked fresh, live Fanny Bay oysters
1 lemon, cut into thin wedges
2 Tbsp freshly grated horseradish
RECIPE
- Place the vinegar in a 1-cup mason jar and add the rhubarb, cucumber, chopped shallots, sugar, and a pinch of salt. Cover tightly and shake to combine until the sugar fully dissolves. Refrigerate for at least 1 hour, and up to overnight.
- When you’re ready to serve, place the shucked oysters on a bed of crushed ice and serve with the mignonette, lemon wedges, and horseradish on the side.
Recipe excerpted from Bisous & Brioche by Laura Bradbury and Rebecca Wellman. Copyright © 2020 by Naomi Hansen. Reprinted with permission of TouchWood Editions.