Fresh Oysters with Sea Buckthorn Hot Sauce Mignonette

Recipe by Nurperi Yigit
sea buckthorn hot sauce
Fresh Oysters with Sea Buckthorn Hot Sauce Mignonette
Serves 4 (12 oysters)
Sea Buckthorn Hot Sauce
Sea Buckthorn Hot Sauce
Ingredients
  • 12 fresh oysters
  • Crushed ice, for serving
  • 4 tbsp white wine vinegar
  • 3 tbsp Seabuckthorn Hot Sauce
  • 1 tbsp shallot, finely minced
  • 1 tbsp fresh chives, finely chopped
  • Freshly ground black pepper, to taste
Method
  1. In a small bowl, combine the white wine vinegar, Seabuckthorn Hot Sauce, minced shallot, and chopped chives. Season with a few grinds of black pepper and stir well. Refrigerate for at least 15 minutes to allow the flavors to meld.
  2. Using an oyster knife and a thick kitchen towel or protective glove, carefully shuck each oyster. Loosen the oyster from the bottom shell while keeping it in its natural liquor. Discard the top shells and check each oyster for any shell fragments.
  3. Spread crushed ice over a serving platter and nestle the oysters into the ice to keep them level and chilled.
  4. Spoon about 1 teaspoon of the spicy mignonette over each oyster just before eating, or serve the mignonette alongside so guests can add as much as they like. 

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