Oysters with Rhubarb Mignonette
A fresh and tangy take on a traditional mignonette.
Ingredients
Scale
- 12 freshly shucked oysters
- 1/2 stick rhubarb, finely chopped
- 2 French shallots, finely chopped
- 80ml red wine vinegar
- Pinch of sugar
- Freshly cracked black pepper to taste
Instructions
- Combine all ingredients except oyster in a small bowl.
- Leave for at least 15 minutes to allow the flavours to develop.
- When ready to serve, spoon rhubarb mignonette over oysters.
- Enoy!