Oysters With Pomegranate Mignonette
serves 4-12 as appetizers
If you’re having a party, you can make the mignonette up to 3 days ahead – just stir it before you serve the oysters, which, of course, shouldn’t be opened until just before you eat them.
1/2 cup high-quality red wine vinegar
1 small shallot, very finely chopped
2 teaspoons pomegranate molasses
Few drops Tabasco, or other hot sauce, to taste
Freshly ground black pepper
4 dozen oysters
prep: 30 minutes
total: 30 minutes, depending on how fast you are at shucking oysters
small bowl
oyster knife
Mix the vinegar, shallot, pomegranate molasses, Tabasco 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.
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