 Oysters on the Half Shell
With Fennel-Coriander Mignonette
Recipe Courtesy of Ming Tsai
12 oysters (Belons or Kumamotos)
1/2 cup finely diced fennel (save the sprigs for garnish)
1/4 cup minced shallots
1 teaspoon toasted and coarsely ground coriander
1/2 cup rice wine vinegar
12 dashes hot pepper sauce
Plate of crushed ice or rock salt
In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top
of
oysters. Put one dash of hot pepper sauce on each oyster. Place on
plate of ice
and fennel sprigs and serve immediately.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time:
Difficulty: Easy
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