Yachtsman's Oysters with Fennel-Coriander Mignonette

Recipe courtesy of Ming Tsai

Watch how to make this recipe.

Yachtsman's Oysters with Fennel-Coriander Mignonette

Name: Yachtsman's Oysters with Fennel-Coriander Mignonette
Yield: 4 servings
Ingredients: 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

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Level: Easy

Yield: 4 servings

Level: Easy

Yield: 4 servings

Ingredients

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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

Directions

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.

Adpated from a recipe courtesy of Ming Tsai

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Yachtsman's Oysters with Fennel-Coriander Mignonette

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