Oysters with Ginger flower Mignonette Granita

Elevate any dinner with this simple, SIX-ingredient appetiser — Fresh Oysters with Ginger Flower Mignonette Granita.

A Mignonette is a type of dipping sauce that is made with a combination of vinegar, minced shallots and cracked pepper while a Granita is crushed ice served atop the succulent oysters.

Of course, we made an Asian twist with Ginger Flower for a floral gingerly flavour hit. This recipe is our version of a homemade Mignonette Granita that we froze and scraped to serve with the fresh plump oysters. Follow through with the rest of our SIX-ingredient three course Asian Fusion recipes for the most eclectic and easy Valentine’s Day dinner.

Main: Pink Peppercorn Crusted Steak with Zucchini Puree
Dessert: Rose Red Wine with Poached Pear

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Adjust Servings
6 Oysters
100 ml Red Wine Vinegar
3 Shallots
1 tsp Ginger flower
1 tsp Pink Peppercorn
1 tsp Sugar



Mince shallots, ginger flower and grind pink peppercorns.

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In a small saucepan, add red wine vinegar, minced shallots, ginger flower, pink peppercorns and sugar, Bring to boil for about a minute and set aside to rest.

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Once the mixture is cooled, strain into a container and freeze for at least 3 hours.

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Scrape granita using a fork and top onto shucked oysters before serving.

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