Roasted Oysters with Rhubarb Mignonette

Oyster toppings do not always have to be what we expect. Raw rhubarb has a sharp, clean, crisp, sour taste. In this dish, the oysters and rhubarb compete in intensity, but the flavour profiles are so different that they end up complementing each other in a delicious and quite unexpected way.

This oyster topping is best made in advance to let the flavours mingle, but you can also use it immediately if you need to.

Ingredients

1 doz Mahurangi oysters
rock salt
1/4 cup red wine vinegar
1 tablespoon finely diced rhubarb
1 tablespoon finely diced shallot
Chopped parsley for garnish

Instructions

In a small bowl, combine the vinegar, rhubarb, and shallots.
Once your oysters have opened, arrange them in a serving dish on a bed of salt or ice.
Spoon a little of the mignonette over each oyster, making sure to include a little rhubarb and shallot in each.
Garnish with parsley and serve.