Check out this easy spin on the classic "oysters on the half shell", add a hint of chili to kick it up a notch! Perfect for a summer day at the beach or in your backyard!
3Miyagi oystersor whatever fresh oysters are available in your area
1cupHot mix micro greensfor garish
½Fresno chili minced
½Shallot minced
½Fresh lime, juiced
1ozOlive oil
1pinchCilantro
Salt and pepper to taste
½ozChampagne vinegar
1cloveGarlic
Instructions
Shuck oysters and reserve
To make the Mignonette sauce, first mince garlic, shallots, Fresno chili and cilantro.
Add lime juice, vinegar and olive oil.
Season with salt and pepper
Assemble. Spoon mignonette sauce over oysters and place on micro greens.
Enjoy!
Notes
Taking advantage of some of the amazing seafood in the Pacific NW, this recipe uses the delicious Hood Canal Miyage Oysters. Miyagi Oysters have been cultured for over 300 years in Japan before reaching the Washington coast. If these are not available in your area, feel free to use whatever oyster you get locally.
Keyword oysters, oysters on the half shell, seafood appetizers