Kumamoto with Pomegranate Mignonette

Serves 4 – 10 min prep – 0 minute cook

Ingredients

  • 1 dozen Kumamoto Oysters, shucked

  • 1 cup champaign vinegar

  • ½ shallot, minced

  • 1 tbsp pomegranate juice

  • ½ tsp black pepper

  • 1 pinch sugar

  • 1 tbsp pomegranate seeds

Directions

  1. In a small bowl, whisk together all ingredients. Cover and store at room temperature for at least one hour or up to overnight. Spoon on top of each chilled raw oyster on the half shell and serve.

Note: for best results, store for at least 2 days before using. The mignonette will last up to a month in the refrigerator.