Kumamoto Oysters with Champagne Mignonette and Caviar

Kumamoto Oysters
Kumamoto Oysters

A taste of elegance — the perfect aphrodisiac appetizer. Eating an oyster is like kissing a mermaid! This small, sweet almost nutty oyster is characterized by their deep, practically bowl-shaped shell. We suggest a wine libation with some minerality — Champagne, Sancerre, Sauvignon Blanc, Chenin Blanc or Pinot Gris.

Kumamoto Oysters with Champagne Mignonette and Caviar

Serves 2

Kumamoto Oyster Ingredients

1 Oyster shucking knife
4 fresh Kumamoto (or other small oyster) in the shell
1/2 cup champagne mignonette
1 tablespoon caviar (recommend Paddlefish)

Kumamoto Oysters Directions
  1. Shuck oysters and place in half shell on platter of crushed ice.
  2. Top each oyster on the half shell with a spoonful of the Champagne Mignonette.
  3. Finish by topping with the caviar. Serves your entire party.
Champagne Mignonette Ingredients

2 tablespoons champagne vinegar
1 tablespoon shallot, minced
1/2 teaspoon fresh thyme, chopped
1 pinch sugar
1 dash salt
1/4 cup champagne

Champagne Mignonette Directions
  1. Mix vinegar, shallot, thyme, sugar and salt together.
  2. Add champagne immediately before serving.
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