James Carrier
Yield
Makes 24 oysters and 1/2 cup sauce; 8 servings

Notes: You can make the mignonette up to 3 days ahead; cover airtight and chill. Have the oysters shucked at the market up to 1 day ahead; set, cup side up, on a rimmed tray; cover and chill.

How to Make It

Step 1

In a small bowl, mix tangerine peel and juice, rice vinegar, chili, shallot, and pepper.

Step 2

Nest the oysters in crushed ice on a rimmed tray. Place bowl of tangerine-chili mignonette with oysters on the tray. To eat, spoon a little sauce onto each oyster.

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