This recipe is part of the One Big Recipe: Loup de Mer Dinner
RAW OYSTER WITH CHAMPAGNE MIGNONETTE ICE
Ingredients:
Mignonette Sauce:
- ½ cup (120 ml) Champagne vinegar
- 2 tablespoon (30 ml) sugar
- 3 tablespoons (45 ml) minced shallots
- 1 ½ cups (350 ml) Champagne
Oysters:
- 1 cup (240 ml) dried arame seaweed
- 2 cups (470 ml) boiling water
- 2 teaspoons (10 ml) vegetable oil
- ½ lemon, juice
- 6 medium Malpeque (or similar quality) oysters
Special Equipment:
- Oyster knife
Method:
For the Mignonette Sauce:
In a small saucepan over medium heat, combine Champagne vinegar, sugar, and minced shallots.
Bring to a simmer and cook for 1-2 minutes, until the sugar dissolves.
Remove from heat, add Champagne.
Pour into a flat metal pan with a tall lip, such as a cake pan.
Place in freezer, set a timer for 30 minutes
Check the Mignonette Ice, use a fork to stir, scraping and flaking the ice crystals, re-set the timer for 30 minutes.
Repeat the previous action 2-3 times more, flaking the ice crystals and re-setting the timer for 30 minutes after each check.
For the Oysters:
Place dried arame seaweed in a small metal bowl, pour the boiling water over the arame.
Set the bowl aside at room temperature for 10 minutes.
When ready, drain the re-hydrated arame seaweed.
Toss the arame with vegetable oil, the juice of ½ lemon, salt and pepper. Set aside for plating.
To Serve:
Arrange the dressed arame onto 6 small plates in ‘nests’ to hold the oysters.
To shuck the oysters: wrap an oyster in a kitchen towel, leaving the hinge (the pointed end, not the rounded end). Make sure the oyster is upside down, with the rounded top below and the flat bottom above, the top will act as a cup for the meat and brine after opening. Locate the hinge, about 1/8-inch (3mm) from the point on the (up-turned) bottom. Insert an oyster knife firmly into the hinge, angled towards the board at a 30-degree angle. As you push, you should feel the bottom lift up off the top with a slight pop when it is released. Use the knife to release the flesh from the inside of the shell, first over, then under the meat, taking care to not drain the liquid.
Transfer the oyster to a plate with the seaweed, using the seaweed to hold the oyster level. Repeat for remaining 5 oysters.
Retrieve the Mignonette Ice from the freezer.
Spoon a bit of the mignonette Ice over each of the shucked oysters. Serve immediately.
