Not sure if this really counts as a recipe. Even if it does, I am well aware that this is basically the recipe for raw oysters on the half with a classic mignonette (a condiment made with minced shallot, vinegar and pepper that is traditionally served with raw oysters) with the addition of kumquat and cress… which doesn’t sound all that revolutionary, but I do really think the little, zesty, slightly-bitter citrus fruits add something bright and vibrant to the simple sauce that really makes it the perfect companion to briny oysters (and it certainly smells and looks great too). The little sprigs of garden cress also add a nice pop of color and a lovely peppery, tangy flavour.
This easy way to serve oysters is great as an appetiser, or a fancy snack next to some cooled white wine or champagne. The perfect little dish for the holidays (or any other day) if you ask me.
Happy slurping!
Raw Oysters on the Half-Shell with Kumquat Mignonette and Garden Cress
- GF
- DF
Nutrition per portion
Ingredients
- 12 oysters
- Few sprigs of garden cress, for garnish
- -
- for the mignonette:
- 65ml white wine vinegar
- 1 small shallot (about 30g)
- 3 kumquats (about 30g) (plus 1 more for decoration, optional)
- Freshly cracked black pepper
Method
- Make the kumquat mignonette: Slice 3 - 4 kumquats (about 30g) in half. Remove the pips from the kumquats, then mince very finely. Very finely mince the shallot as well and combine with minced kumquats, white wine vinegar and a generous amount of freshly cracked pepper. Refrigerate for at least an hour before using to allow flavours to combine well (it might thicken slightly, which is actually nice).
- To serve: Shuck fresh oysters (try to keep the liquor in the shells) and place on the half shell on a platter with crushed ice, seaweed, or coarse sea salt to stabilise the shells. Serve with kumquat mignonette on the side, or spoon over some kumquat mignonette and decorate with a few sprigs of garden cress and thinly sliced kumquat.
