Oyster With Mignonette
Serves: 4-6 Prep Time: 10mins
- 1 Asian (red) eschalot, finely chopped
- 100ml aged cabernet merlot vinegar (substitute red wine vinegar)
- Crushed ice
- 2 dozens freshly shucked oysters BUY
- Snow pea tendrils (optional), to serve
HOW TO MAKE IT
Combine eschalot and 1 tsp salt flakes in a bowl and set aside for 10 minutes to pickle. Add vinegar and stir to combine.
Cover a large platter with crushed ice. Top with oysters and snow pea tendrils, if using. Serve immediately with mignonette.