Oysters with Pomegranate Mignonette Dressing Recipe

Our oysters with pomegranate mignonette dressing recipe makes a sublime starter of freshly shucked raw oysters topped with a classic mignonette dressing that’s given texture and sweetness with the addition of pomegranate molasses and pomegranate arils. We garnish the oysters with pea sprouts and serve with wedges of lime instead of lemon. Divine.

Prep Time10

Rest time20

Total Time30

Course: Appetiser

Cuisine: Australian, French

Calories: 178kcal

Author: Lara Dunston

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