Mango Mignonette

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.