Chilled Oysters on the Half Shell with Watermelon Mignonette Recipe
Is there a better meal on the beach than fresh seafood? For Oprah's Australian barbecue on Queensland's Whitehaven beach, superstar Australian chef Curtis Stone serves up oysters with a watermelon-based sauce. Get all of the recipes from this "barbie."
Servings: Serves 3
Ingredients
Directions
To make the mignonette, combine the watermelon juice, champagne vinegar, champagne, horseradish, cucumber, shallots and black pepper in a bowl. Mix until they are completely incorporated. If possible, allow the mignonette to rest overnight in the refrigerator.
Fill a medium-sized bowl with crushed ice, then place the oysters in a circle around the inside of the bowl.
Mix the mignonette well. Serve a tablespoon of the sauce into each oyster. Garnish with chopped tarragon.
Fill a medium-sized bowl with crushed ice, then place the oysters in a circle around the inside of the bowl.
Mix the mignonette well. Serve a tablespoon of the sauce into each oyster. Garnish with chopped tarragon.