Shigoku Oysters With Ricard Mignonette
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Combine champagne vinegar, white wine, Ricard and shallot in a bowl, season with salt to taste
2
Open oysters and place on a bed of ice
3
Serve with lemon wedges and the mignonette