Oysters with Ginger flower Mignonette Granita

Breakfast
Mains
Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

2

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

Ingredients

Adjust Servings
US / Metric
0.00
Oysters
0.00
Oysters
0.00
ml
ml
Red Wine Vinegar
0.00
ml
ml
Red Wine Vinegar
0.00
Shallots
0.00
Shallots
0.00
tsp
tsp
Ginger flower
0.00
tsp
tsp
Ginger flower
0.00
tsp
tsp
Pink Peppercorn
0.00
tsp
tsp
Pink Peppercorn
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar

Steps

1

Mince shallots, ginger flower and grind pink peppercorns
Mince shallots, ginger flower and grind pink peppercorns
Mark as completed

2

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
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
Mark as completed

3

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

4

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

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