Peachy the Magazine Fall 2023

RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE AND CHAMPAGNE STRAWBERRY MIGNONETTE

Serves 4 – 6

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

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 .

52 PEACHYTHEMAGAZINE . COM

Peachy the Magazine Fall 2023 | Page 54