If you’re a big fan of oysters, then you likely know that fresh, high quality ones don’t need any sort of garnish or sauce. In fact, purists will insist that you have nothing at all on the oyster or at maximum, a squeeze of lemon.
But if you’re having more than a few oysters, it’s fun to switch it up and add a sauce and our favorite is a mignonette. This recipe is a twist on that classic French sauce made with pomegranate juice and then frozen for a flaky, icy mignonette granita.
What Is Mignonette Sauce?
A tangy sauce made with shallots, vinegar, and black pepper, classic mignonette sauce is one of the go-to garnishes for oysters. Here we take that combination, add in some tart, bright pomegranate juice and then freeze it for a modern take on the classic.
Truth be told we haven’t seen a mignonette granita all that often and it’s a shame because it’s a really easy and interesting twist on classic mignonette sauce. We love that it keeps the oysters super cold and adds a bite of flavor.
Eating Shellfish In Month With The Letter “R”
Eat enough shellfish and you’ll eventually hear the rule that you should only eat shellfish in months that end in the letter “r.” There is and isn’t truth to this concept because outside of this time of year there is a risk of red algae blooms and it’s often when shellfish are reproducing and when they tend to not be as tasty.
The reality is that these days the majority of our shellfish is commercially farmed so these issues are closely monitored and you can generally eat shellfish throughout the year.
How To Store Fresh Oysters
You really want to buy shellfish within about 12 to 24 hours of when you plan to serve and eat them (and don’t store them anymore than 48 hours). Make sure to tell the fishmonger that you plan to eat the oysters raw so that they pick the freshest ones for you.
Then, as soon as you get home from the store, do the following:
Discard any oysters with damaged shells or off putting odor. The oysters should have a mineraly, briney smell that reminds you of a nice ocean breeze!
To store them, place the oysters in a colander set inside a dish (with a rim that can catch any melting water) then cover with a damp towel and a few pieces of ice or an ice pack. Don’t put ice directly on the shellfish as it could kill them. Finally, store the oysters in the coldest part of your fridge, which tends to be the back bottom shelf.
How To Open An Oyster
This recipe is super simple to make — the hardest part is opening the oyster. If you plan on eating the oysters as soon as you return from the store and are intimidated by opening an oyster, ask if they’ll do it for you at the store. Of course, it’ll be a bit precarious for you to carry but they’ll be ready to go as soon as you get home.
Otherwise, you’ll want to open them yourself. To do so, you’ll need a flat surface, a kitchen towel, and an oyster knife. Here are step-by-step instructions for how to open an oyster — keep in mind you might need a few attempts before you master it but it’s a skill worth having if you plan to eat oysters a lot!
- First, place the oyster on a flat surface with the cup side down and hold the oyster securely with a towel.
- Locate the hinge of the shell. Carefully slide the knife into the oyster and rotate it gently like you’re turning a door knob and the hinge should pop open.
- Once your knife is able to get into the oyster shell, carefully run it along the inside edge of the top shell to detach the oyster meat from the shell. Try not to break off any shards of shell or to spill out the delicious “liqueur” or liquid that’s in the shell.
- Finally remove the oyster meat from the bottom shell by gently scraping the knife along the inside of the bottom shell. Serve immediately on ice.
See The Recipe Made
Heads up that Aida made this recipe on her IGTV so head there to check it out!
PIN IT FOR LATER!
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Oysters With Pomegranate Mignonette Granita Recipe
For The Pomegranate Mignonette Granita:
- 1/2 cup champagne vinegar or red wine vinegar
- 1/4 cup pomegranate juice
- 1 medium shallot minced
- 1 1/2 teaspoons superfine sugar or granulated sugar
- 3/4 teaspoon Freshly ground black pepper
- 24 very fresh raw oysters
- pomegranate arils for garnish (optional)
- Make The Granita Base: Combine the vinegar, pomegranate juice, shallot, sugar, and black pepper in a 1 to 2 quart glass or metal dish and stir until sugar melts. Place the uncovered container on a level shelf in the freezer for an hour.
- Shave The Granita: Remove the mixture from the freezer and, using a large fork, gently stir any ice crystals that have formed on the sides of the pan back into the liquid, not breaking them up entirely. Return the granita to the freezer and repeat scraping every 45 to 60 minutes until the whole mixture has the texture of shaved ice, about 3 hours.
- Open The Oysters: Before serving, scrape the granita with a fork to fluff it and allow it to “dry” in the freezer another 20 minutes before serving. Meanwhile, open the oysters (see above for instructions).
- Serve The Oysters: To serve the oysters, simply top them with a small spoonful of the granita and, if desired, top with pomegranate arils, and serve.