Oysters with Caviar and Cucumber Mignonette

180 min

Got your hands on some good, fresh oysters? Serve these luscious bivalves in haute style with caviar, mirapoix, and coriander. You’ll need your oyster-shucking tool, of course. And don’t forget to buy a hefty amount of ice or salt to serve this starter on a bed of ice or salt for a cool, crisp, dramatic backdrop.

180 min


number of servings
  • 2 dozen oysters Added to
  • 1 salad cucumber Added to
  • 3 shallots, minced Added to
  • 2 cup Rice wine vinegar Added to
  • 1 tbl sugar Added to
  • 1 tbl coriander seeds, whole Added to
  • 3 ounce american sturgeon caviar Added to
  • 2 ham hocks Added to
  • 1 cup mirepoix, finely minced Added to


1. Step

Peel and julienne the cucumber into -inch strips.

2. Step

Mince the shallots.

3. Step

Bring the rice wine vinegar, coriander, and sugar to a boil. In separate bowls, pour it over the cucumber and then the shallots and hold both in the liquid until the liquid is cool.

4. Step

In a small saucepan, add the mirepoix and ham hocks and cover with water. Bring it to a boil and skim off the surface. Simmer very gently for two hours. Pour through a coffee filter and chill in an ice bath until cool.

5. Step

To serve, shuck the oysters and place on a bed of ice or salt. Garnish with the pickled shallots and cucumbers. Spoon on a little hock broth on each oyster and top with caviar.

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