Bluff Oysters with Hot Honey Mignonette
Three months a year, and worth waiting for. A mignonette with hot honey in it cuts the brine without burying the oyster.
- Hero ingredient
- Oysters
- Time
- 10 min
- Yield
- Serves 4 as a starter
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Sweet Sting Superhot
One drop per oyster. Any more and you have lost the oyster.
Ingredients
- 24 Bluff oysters, freshly shucked
- 1 large shallot, very finely diced
- 3 tbsp red wine vinegar
- 1 tbsp Sweet Sting Hot Honey
- Cracked black pepper
- Crushed ice, to serve
Method
- 01
Whisk the vinegar and hot honey together until the honey dissolves completely.
- 02
Stir in the shallot and a good grind of pepper. Leave 10 minutes so the shallot softens.
- 03
Set the oysters on crushed ice, cupped side down so they keep their liquor.
- 04
Half a teaspoon per oyster, no more. The mignonette is seasoning, not sauce.
- 05
Serve immediately, with the rest of the bottle nearby for the second round.
