OYSTERS WITH PICKLED MUSTARD
SEEDS AND KUMQUAT MIGNONETTE
INGREDIENTS ~ SERVES 4
PICKLED MUSTARD SEEDS
½ cup Mustard Seeds
1 cup Champagne Vinegar
½ cup Water
¼ cup Sugar
1 tsp Salt
KUMQUAT MIGNONETTE
8 Kumquats
½ cup Shallots
1 cup White Vinegar
1 tsp Pepper
Pinch of Sea Salt
OYSTERS
2 Dozen Oysters,
Kumamoto
For pickled mustard seeds, place seeds in small saucepan and cover with water. Bring to a boil stirring constantly, and then drain. Repeat 3 more times to remove the bitter tannin from seeds. Place drained, blanched seeds back in saucepan, and add vinegar, water, sugar and salt. Bring to a simmer, and cook stirring constantly until sugar and salt have dissolved and brine has thickened. Remove from heat, cool, and place in airtight jar in the refrigerator for at least 24 hours before use.
For kumquat mignonette, slice kumquats in half, remove seeds, and then mince. In a medium bowl, mix together minced kumquats, minced shallots, vinegar, freshly ground pepper and salt. Cover and refrigerate for at least 2 hours before serving.
To serve, spread an even layer of course salt on a platter. Place shucked oysters on top of the bed of salt, and top each oyster with ¼ tsp pickled mustard seeds, and ½ tsp kumquat mignonette.