1. Fill a large serving bowl with a generous amount of crushed ice. Place the mignonette in a small bowl and set in the center of the ice. Place two slices of lime on each side of the bowl with the mignonette. 00:50
2. Using an oyster knife, shuck each oyster. Open the oyster by placing the tip of the knife into the hinge of the oyster and twisting the knife. Once the shell has popped open, remove the top shell and set aside. Run the knife underneath the osyter to detach it from the bottom shell. Place the shucked oyster in the half shell directly onto the ice. 01:24
3. Place a piece of uni on top of each oyster. Top each oyster with a small spoonful of mignonette. 03:10
What You'll Need
- Cutting board
- Small kitchen knife
- Large serving bowl
- Small bowl
- Oyster knife
- Kitchen towel
- Small spoon
- Oysters (3, medium)
- Uni (3 slices)
- Mignonette (4 tablespoons)
- Lime for garnish (2 slices)
Ther term "oyster" refers to many different types of saltwater clams and bivalve molluscs. Oysters have been served as food since prehistoric times and were an important source of food for early humans living near coastlines. There are many varietals of oysters that vary in flavor, shape, and size. Oysters can be purchased at farmers markets, at seafood markets, and can often be found at fish counters in many grocery stores.
A mignonette is a sauce often served with oysters. Mignonette traditionally consists of minced shallots, cracked pepper, and vinegar. Chef Fabian's mignonette consists of fresno chiles, shallots, peppercorns, sugar, and rice vinegar.
Oysters are commonly paired with lemons, but to for a Mexican flair, they can be paired with limes.
To learn more about shucking oysters, visit Chef Guiseppel Tentori's "How to Shuck an Oyster" tutorial located at the bottom of the page.
Uni comes from sea urchin and is bright yellow in color, rich in flavor, and creamy in texture. Uni adds sweet and salty, oceanic flavors to this dish. It can be purchased at many seafood markets.