Fresh oysters served with a pear and tarragon mignonette that's bright and herbaceous! Perfect for your holiday celebrations! Click To Tweet
Its fall and holiday celebrations are upon us. All I want is a nice glass of champagne and a few fresh oysters! Grace the table with these oysters with pear mignonette and the party invites will be never ending! The sweetness of the pears compliments the brininess of the oysters while the acid in the champagne vinegar wakes up those taste buds! The tarragon provides the perfect herbal note and splash of color against the gentle onion flavored shallots. Holidays are meant for family, food, and decadence be sure to bring the appetizer that encompasses them all! I hope you enjoy these oysters and let me know what you think!
If you like seafood be sure to check out Seared Scallops with Cherry Salsa
Fresh oysters served with a pear and tarragon mignonette that's bright and herbaceous. These oysters would make the perfect appetizer at your holiday gathering!
- 25 oysters fresh/shucked/placed on crushed ice
- 3/4 teaspoon kosher salt
- 2 tablespoons shallots minced
- 1/2 cup pears peeled and finely diced
- 3 cloves garlic minced
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup chives chopped
- 3 tablespoons tarragon fresh/chopped
- 3/4 cup champagne vinegar
- 2 tablespoons pear juice
Place your freshly shucked oysters a top a bed of crushed ice on your serving platter while you prepare the pear mignonette.
In medium sized bowl combine all of the ingredients for the pear mignonette and whisk to combine. Allow to sit 10 minutes for flavors to combine. Drizzle pear mignonette over oysters and serve remaining along side the platter. Serve and consume immediately.
Be sure to discard any oysters that are open prior to shucking.
Be sure to lightly scrub your oyster shells before shucking to avoid getting any grit in your oysters. With a thick kitchen towel in one hand steady the oyster with the cup facing up. Take the tip of your oyster knife and stick it in the pointed end of the oyster. Twist the knife as you work your way around the oyster to separate the hinge. Carefully remove the flat top of the oyster so you don't spill out any of the oysters liquid ( its delicious!) Discard the top and carefully run your knife under neath the oyster to separate it from the shell but leaving it in the shell. This allows you to easily slide these beauties right down your mouth.
Shucking oysters can take practice. Don't give up if you break a few shells along the way.
The mignonette can be made 2 hours ahead of time if placed in the refrigerator.