Oysters on the Half Shell with Pomegranate-Lime Mignonette and Caviar

Recipe by Sara Tane

Serves 2-4

Cook Time 20 minutes

Freshly shucked oysters are topped with a vibrant pomegranate-lime mignonette, adding a tangy-sweet burst of flavor. Finished with a delicate touch of caviar, this elegant appetizer combines briny, silky oysters with refreshing citrus and a luxurious finish. Perfect for any special occasion or indulgent treat!

Ingredients

• ¼ cup fresh pomegranate juice
• ¼ cup red wine vinegar
• 1 small shallot, finely minced
• ¼ cup fresh pomegranate arils
• 1 (½-inch) piece horseradish root, peeled and grated
• 1 lime, zested and juice, plus more lime wedges for serving
• Crushed ice, for serving
• 1 dozen raq oysters, shucked
• 1 jar Fishwife Caviar, for serving

Directions

To make the mignonette, mix pomegranate juice, red wine vinegar, shallot, pomegranate arils, horseradish, lime zest, and lime juice in a small bowl. Transfer to a ramekin.
Place crushed ice on a shallow serving platter and top with shucked raw oysters on the half shell. Serve with prepared mignonette, caviar, and lime wedges.