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

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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