Oysters with Yuzu Kosho Ponzu Mignonette
on Dec 23, 2024
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A special, elegant, and simple appetizer for any occasion: Oysters with Yuzu Kosho Ponzu Mignonette. Shucked oysters get topped with a citrusy and flavorful Yuzu Kosho Ponzu Mignonette, creating a tangy, umami sauce. If you’re looking for an easy and elegant recipe for a date night, this is the one!
Looking for some more date night recipes? Try our Braised Lamb Ragu Rigatoni, Caviar and Potato Chips or Pasta with White Wine and Mussels.
Why You’ll Love This Recipe
This oyster recipe is a special, but easy and impressive appetizer to serve for a dinner party, New Year’s Eve, date night, or even just an appetizer for yourself (been there, done that!). Mix and match with your favorite flavors, and enjoy!
- Flavor packed: With the Yuzu Kosho and Ponzu added in, the mignonette has a deep depth of flavor, and compliments the briny oysters perfectly!
- A fun twist on the classic: A classic mignonette recipe calls for the use of only two ingredients- vinegar and shallots (and maybe some black pepper). This one’s a nice twist on the recipe, with lots of citrusy and tangy elements added in.
- Easy: Shucking the oysters and preparing the mignonette takes less than 15 minutes from start to finish.
- Elegant: Level up your entertaining game with these oysters! They’re perfect for parties and get-togethers, and even for a dinner with someone special.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Mignonette Sauce: We used a mix of Yuzu vinegar, some Yuzu juice, Yuzu Kosho, Ponzu, and minced shallots.
- Ice: Use crushed or pebbled ice. You’ll use these to serve the oysters. You can also use whole ice, and crush it into shards in a bag.
- Fresh Oysters: You’ll need about a dozen fresh, raw oysters.
- Lemon Juice: Some lemon wedges, to serve and squeeze over.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Vinegar swap: If you don’t have access to Yuzu vinegar, you can opt for the classic red wine vinegar, white vinegar, sherry vinegar, or even use white wine vinegar or champagne vinegar as the base for the mignonette.
- Prep ahead of time: Make the mignonette ahead of time and refrigerate it. You can also shuck your oysters ahead of time (about 1 to 2 hours max), covering them tightly in the fridge until ready to serve on ice.
- Experiment with toppings: Consider sprinkling some crushed black pepper (or white pepper). Finely chopped jalapenos or cucumbers can be good options too. In addition to the mignonette, you can also serve your oysters with Cocktail Sauce made with horseradish and hot sauce.
How to Make Oysters with Mignonette
Step 1: In a small bowl, mix together minced shallots, ponzu, yuzu juice, yuzu vinegar, and yuzu Kosho. Set aside in the fridge until ready to serve.
Step 2: Clean and scrub the exterior of your oysters, to get rid of any dirt or impurities.
Step 3: Get an oyster shucker and kitchen towel at the ready and shuck your oysters, see the detailed instructions on how to shuck oysters in the recipe card.
Step 4: On a platter with ice, top with your shucked oysters, the bowl of mignonette, and lemon wedges. To dress your oyster, add some of the yuzu Kosho mignonette and finish with a squeeze of lemon.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some good pairing ideas for oysters with mignonette? Here are a few good ones to choose from.
- Appetizers: Serve with bite-sized appetizers like Burrata and Steak Crostini, Pear and Prosciutto Crostini with Gorgonzola, or a simple Cherry Tomato Bruschetta.
- Veggie sides: Serve the oysters with a refreshing veggie side dish like Korean Marinated Cucumber Salad or some Cheesy Prosciutto Wrapped Asparagus.
- For Dinner: If you’re serving your oysters as an appetizer for dinner, pair with Steak with Balsamic Glazed Mushrooms, or Grilled Lamb Chops with Charred Jalapeño Chimichurri.
Oysters with Mignonette FAQs
Mignonette sauce is made of vinegar, minced shallots, and freshly cracked black pepper. That is the classic pairing, but you can mix and match it with any of your favorite flavors.
We don’t recommend rinsing the oysters, as it can lessen their briny flavor. Just use your shucking knife or a paper towel to clean away any small bits of shell or debris, and use the oysters as is.
You can! Open the oysters up to 1 to 2 hours before you intend to serve them. Just remember to store them covered, in the refrigerator until you’re ready to enjoy them.
Check if the oysters have a briny smell, like the ocean.
It depends on your preference! We prefer a smaller oyster, some options called Kumamoto Oysters or Kushi Oysters, tend to be a tad more tender and sweeter.
More Appetizer Recipes
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Oysters with Yuzu Kosho Ponzu Mignonette
Equipment
Ingredients
- 2 tablespoons minced shallots, about 1 medium shallot
- 2 tablespoons ponzu
- 1 tablespoon yuzu juice
- 1 tablespoon yuzu vinegar
- 1 teaspoon yuzu kosho
- 1 dozen fresh and raw oysters
- Crushed or pebble ice, for serving
- Lemon wedges, for serving
Instructions
- In a small bowl, mix together minced shallots, ponzu, yuzu juice, yuzu vinegar, and yuzu Kosho. Set aside in the fridge until ready to serve.
- Clean and scrub the exterior of your oysters, to get rid of any dirt or impurities.
- Using a kitchen towel, lay it flat while folding it over into quarters to be able to hold the oyster with your hand covered in the towel.
- Add your oyster, rounded side down, flat tip side up, into the towel, with your hand covered by the other side of the towel. Using an oyster shucker or oyster knife, twist and wiggle with pressure at the hinge to open (where the shell and pointed part meet), using the shucker to separate and pop the oyster from its shell.
- Use the shucker to run it against the top of the oyster to separate the adductor muscle, discarding the top shell.
- Now, slide the shucker under the oyster to detach it from the bottom side, keeping any oyster liquid intact. Clean any debris, shell, or dirt around the oyster the best you can with a towel.
- On a platter with ice, top with your shucked oysters, the bowl of mignonette, and lemon wedges. To dress your oyster, add some of the yuzu Kosho mignonette and finish with a squeeze of lemon. Add some small forks and spoons into the tray for serving.
Notes
- Vinegar swap: If you don’t have access to Yuzu vinegar, you can opt for the classic red wine vinegar, white vinegar, sherry vinegar, or even use white wine vinegar or champagne vinegar as the base for the mignonette.
- Prep ahead of time: Make the mignonette ahead of time and refrigerate it. You can also shuck your oysters ahead of time (about 1 to 2 hours max), covering them tightly in the fridge until ready to serve on ice.
- Experiment with toppings: Consider sprinkling some crushed black pepper (or white pepper). Finely chopped jalapenos or cucumbers can be good options too. In addition to the mignonette, you can also serve your oysters with Cocktail Sauce made with horseradish and hot sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If oysters are on the menu, I am ordering it! But you can also make it at home, and it’s just as easy to prepare. Here I’m serving with yuzu kosho ponzu, and it’s epic! Happy New Year! 🙂