Miyagi Oysters are the most common oysters on the west coast. They are a small oysters, making them perfect for raw oysters on the half shell. They are named after the region in Japan from which they originated- Miyagi. They take about one and half years to grow to full maturity and the shell is elongated in shape and very rough. It’s incredibly briny with a mild nutty flavor. They are not very sweet, as other oysters tend to be, and they can handle an addition of slight sweetness from fresh mango making them the perfect vehicle for this mignonette.
The brine compliments the sweetness of the mango while the chili gives a subtle reminder it’s there. The tang of the vinegar accentuates the brine and the onions give increased texture , giving the oyster experience more than just a slippery texture. The bubbles of the champagne gave the gulp of oyster a lighter, less dense feel and elevates the -fancy feeling- experience of sucking down an oyster to an even swankier mood.
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1 teaspoon sugar
½ teaspoon salt
½ teaspoon finely ground black pepper
¼ cup champagne vinegar (I used O brand citrus champagne vinegar)
1 tablespoon fresh lemon juice
1 teaspoon minced fresh green chili – deseeded
2 tablespoons minced red onion
1 tablespoon minced mango- semi-firm mango is ideal
2 tablespoons champagne or sparling wine
12-18 oysters on the half shell
Stir together the sugar, salt, pepper, vinegar and lemon juice. Add the fresh chili, the red onion and the mango and stir until combined. Refrigerate for about 20 minutes or until ice cold. Just prior to using, stir in the sparkling wine.