It’s easy to overwhelm oysters with a topping that’s too bold or too rich, but chef Rick Moonen knows just when to stop. His hors d’oeuvre, served at the 2008 Workshop, elevates the oysters’ briny flavor, and frankly, it’s just fun to eat. Each oyster makes a tangy splash in your mouth, with cool, warm, brisk, and sweet elements in perfect balance.

　　

Ingredients

serves 8

　　

MIGNONETTE

1/4 cup unseasoned rice wine vinegar

　　1 1/2 teaspoons finely minced shallot

　　1 1/2 teaspoons finely minced fresh ginger

　　1/2 teaspoon sugar

　　1/2 teaspoon soy sauce

　　2 dozen Hog Island Sweetwater oysters or other fresh oysters

　　1/2 cup peeled and finely diced Armenian or English (hothouse) cucumber

　　1 ounce (about 2 tablespoons) wasabi-flavored tobiko (flying fish roe)

　　

Step 1

For the mignonette: In a small bowl, whisk together the vinegar, shallot, ginger, sugar, and soy sauce until the sugar dissolves. Cover and refrigerate for at least 2 hours.

　　

Step 2

Shuck the oysters and place them, on the half shell, on crushed ice. Top each oyster with about 1 teaspoon of the diced cucumber. Whisk the mignonette, then spoon about 1/2 teaspoon over each oyster. Top with a small spoonful of tobiko and serve immediately.

　　Cooks' Note

　　Enjoy with Cakebread Cellars Sauvignon Blanc or another white wine with lively acidity.

　　The Cakebread Cellars American Harvest Cookbook