Miyagi Oysters, Grapefruit Cucumber Mignonette

Miyagi Oysters, Grapefruit Cucumber Mignonette

Recipe Courtesy of St. Supéry Estate Chef Tod Kawachi

Grapefruit Cucumber Mignonette

1 Tbl shallots, minced

1/2 tsp black peppercorns, cracked

1/4 tsp grapefruit zest

2 tsp grapefruit segments, chopped

1 Tbl English cucumber, diced

5 oz. Champagne Vinegar

1 tsp Italian parsley, leaves finely chopped


Combine all mignonette ingredients and chill. Serve a spoonful over the top of freshly shucked chilled oysters.

Pacific species Miyagi oysters have a briny, cucumber, melon finish that pairs well with crisp white wines. These oysters are available locally from the northern bay area of California and are farmed sustainably with a green Best ranking from the Monterey Bay Aquarium Seafood Watch program. The grapefruit cucumber mignonette brings the oysters and the St. Supéry Sauvignon Blanc together perfectly for sipping, slurping and repeating.

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