Oysters with Raspberry Mignonette
by executive chef James Walt of Araxi, Whistler Village, BC
- 1 T Shallots, minced
- 1/2 tsp Thyme, finely chopped
- 1/2 T Local Honey
- 1/2 cup Shady Glen Raspberry Vinegar
- Pacific Kiss Oysters
- Fresh Horseradish
Mix the first four ingredients together and let sit overnight to allow the honey to infuse into everything.
Shuck the oysters and serve on ice on the half shell.
Serve with 1/2 teaspoon mignonette drizzled onto the oyster and a pinch of freshly grated horseradish.