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Oysters with Pomegranate Mignonette


fresh oysters, scrubbed and shucked

3 tablespoons Champagne vinegar

1 small shallot, very finely chopped

2 teaspoons pomegranate molasses

1 teaspoon cracked black peppercorns

Pinch of Sugar


Mix the vinegar, shallot, pomegranate molasses and pepper together in a small bowl. Open the oysters, loosening the meat completely from the lower shell, and spoon about a teaspoon of the mignonette onto each oyster before eating.

Last modified on Monday, 21 January 2013 14:06

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