Our oysters with pomegranate mignonette dressing recipe makes a sublime starter of freshly shucked raw oysters topped with a classic mignonette dressing given a Middle Eastern twist with the addition of pomegranate molasses and pomegranate arils, which add sweetness and texture. Garnish the oysters with crisp leafy pea sprouts and wedges of lime instead of lemon. Divine.
If you can source freshly-shucked raw oysters at bargain prices, as I’ve been lucky to be able to do this Christmas-New Year period, and you’re bored with oysters with lemon, try my oysters with pomegranate mignonette dressing recipe. A twist on a classic mignonette dressing, pomegranate arils add texture, while a little pomegranate molasses adds sweetness, and makes sparkling rosé the perfect match.
Platters of oysters are perfect for kicking off a festive party, celebratory meal, intimate dinner for two, or gathering of close friends or family. While I adore freshly-shucked raw oysters with little else but lemon juice, especially if they’re the plump, delicately-briny, creamy Sydney Rock Oysters, which are native to Australia, and easily the best in the world, I do love an interesting oyster dressing.
If you’re like us and are also a lover of plump briny molluscs, try my Eastern European-inspired oysters with caviar, dill pickles, fresh dill and Champagne and my Belgian moules frites recipe for steamed mussels in a creamy white wine sauce served with crispy fries. More mollusc recipes to come!
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Oysters with Pomegranate Mignonette Dressing Recipe
If you’ve managed to get hold of some oysters for New Year’s Eve and you’re looking to dress them up, so they’re a bit fancy, then do try our oysters with pomegranate mignonette dressing recipe. Platters of these beauties truly make for a sublime appetiser for a special celebratory meal to see in the New Year, and they’re perfect for washing down with flutes of Champagne or sparkling wine. Sparkling rosé is a match made in heaven!
I come from a long line of oyster lovers with a long tradition of consuming countless oysters over Christmas-New Year. I’ve been eating oysters since I was a baby, I’m told! When we lived in Sydney it was the native Sydney Rock Oysters, either at harbourside restaurants with family or friends, or at home where we’d easily eat a few dozen each. Seriously.
My parents lived on Wallis Lake near Forster in New South Wales, famed for its spectacular cultivated Sydney Rock Oysters. At some stage over Christmas, we’d head down to the lake’s shore at Coomba Park, where my folks lived, and Dad and I would wade into the crystal-clear water where we’d pluck bucket-loads directly from the lake floor.
Our job done, back at the house Mum would take on shucking duties. Dad helped for a while, but would get bored, and Mum was the chief oyster shucker after all. In the fridge the shucked oysters would go until we were ready to eat.
The first dozen were always enjoyed raw and tasting of the pristine salty waters. Then we’d do Oysters Kilpatrick and Oysters Mornay for the next couple of dozen (each!), Terence and I taking on oyster cooking duties.
I have to confess that I have been known to eat several dozen raw oysters in one sitting and will very happily roll each oyster around in my mouth, slowly savouring the briny sea flavours and luscious texture. Bliss.
But I do enjoy an oyster dressing if it’s a special occasion. And I love experimenting with twists on traditional oyster dressings, such as the classic French mignonette dressing.
Just a few tips to making this oysters with pomegranate mignonette dressing recipe, as it really couldn’t be easier.
Tips to Making this Oysters with Pomegranate Mignonette Dressing Recipe
I only have a few tips to making this recipe for oysters with pomegranate mignonette dressing, as it’s a cinch to make and comes together quickly.
Ingredients
Our oysters with pomegranate mignonette dressing recipe calls for a short list of ingredients, but let’s start with the key ingredient, the oysters.
Oysters
Use whatever oysters you can source. We get oysters year-round here in Australia. While my personal preference is the indigenous Sydney Rock Oysters, which are at their peak right now, we’ve also been getting the excellent Australian Pacific Oysters, including some wonderful oysters cultivated off the coast on Coffin Bay.
Pomegranate Arils and Pomegranate Molasses
All we’re essentially doing with this recipe is adding pomegranate molasses and pomegranate arils to a classic French mignonette oyster dressing. Pomegranates are readily available from supermarkets here in Australia now, but I have to confess to cheating and buying packaged pomegranate arils, which most supermarkets sell in the vegetable section.
I will share a pomegranate molasses recipe as I have made it, but I have also been buying pomegranate molasses here in Australia, which is also sold at supermarkets. I use it in salad dressings, especially for Middle Eastern salads, such as fattoush.
Pea Sprouts and Lime Wedges
I experimented with a number of garnishes, and while fresh dill is wonderful, I use a lot of dill and wanted something different. I do love the freshness and crunch of the leafy tips of pea sprouts, which are a lovely contrast with the plump creaminess of the oysters, and the sweet zingy-ness of the dressing.
I also think lime is a better match than lemon in this case, and more affordable and easier for me to source from local Asian grocers. But use what you have access to. I also adore the combo of pink and green and we first eat with our eyes after all.
Step-By-Step Process
Our oysters with pomegranate mignonette dressing recipe is so easy, it takes just ten minutes to make if you’re able to buy freshly shucked oysters, plus 20 minutes resting time, but here’s a super quick breakdown of the process. Or you can scroll directly down to the recipe.
If you’ve bought freshly-shucked oysters, discard the top half of the shell. Make sure to keep your oysters chilled while you’re making the pomegranate mignonette dressing. Cover the oysters and keep them in the refrigerator until ready to serve.
To make the pomegranate mignonette dressing, you’ll add the finely diced shallots, red wine vinegar, pomegranate molasses, pomegranate arils, and black pepper, to a small lidded container. Stir the lot to combine well, taste, and adjust it to suit your palate. Pop the lid on and slide the dressing into the fridge to rest for 20 minutes minimum so the flavours meld.
When you’re ready to serve the oysters, sprinkle some rock salt on the serving plates to keep the oysters upright and in place. Rather than waste a lot of salt, I create small mounds for each oyster.
Distribute the raw oysters on their half shells between serving plates, spoon some of the pomegranate mignonette dressing over each oyster (you only need a little), garnish with the leafy tips of pea sprouts, and serve with lime wedges and a little more dressing in small dishes so guests can help themselves.
Although our oysters with pomegranate mignonette dressing calls for two dozen oysters for two people (or four people if you’re not greedy like us!), this recipe makes enough dressing for four dozen oysters, but it keeps in the fridge for a few days.
Serve our oysters with pomegranate mignonette dressing with glasses of bubbly: Australian sparkling wine, especially sparkling rosé or pinot is a perfect match. French Champagne or Spanish cava also work (obviously!) and are wonderful.
Oysters with Pomegranate Mignonette Dressing Recipe
Ingredients
- 24 oysters - raw, preferably freshly shucked
- 2 shallots - finely diced, or a small red onion finely diced
- ¼ cup red wine vinegar - or white wine vinegar or other vinegar of your choice
- 1 tbsp pomegranate molasses - or more if you prefer sweeter
- 4 tbsp pomegranate arils
- ¼ tsp black pepper - or to taste
- 2 tbsp pea sprouts - leafy tips only, for garnishing
- 1 lime - cut into wedges or half moon slices
Instructions
- Keep oysters chilled: cover the oysters and keep in the refrigerator until ready to serve.
- Make the pomegranate mignonette dressing: to a small lidded container, add the finely diced shallots, red wine vinegar, pomegranate molasses, pomegranate arils, and black pepper. Stir to combine, taste, and adjust to suit your palate. Pop the lid on and slide into the fridge to rest for 20 minutes minimum.
- When ready to serve: sprinkle some rock salt on the serving plates to keep the oysters upright and in place; distribute the raw oysters on half shells between serving plates, spoon some dressing over each oyster
- Garnish with leafy tips of pea sprouts, and serve with lime wedges and a little more dressing in small dishes so guests can help themselves.
Nutrition
Please do let us know if you make this oysters with pomegranate mignonette dressing recipe as we’d love to know how it turns out for you. And please share your own recipe tweaks.
