CREATE - Oysters with Yuzu, Scallion & Chervil Mignonette

A general recipe to taste:

A small spoonful of yuzu paste with the juice of a lemon or two. Or you can use about 1/3 bottled yuzu juice (Japanese) and 2/3 lemon juice if that’s what you can find.

Whisk in a touch of honey if the lemons are not very sweet and too acidic. What you’re looking for is a pleasant tartness but not an unpleasant bitterness. The sweetness of the honey is there just to round out the flavours if it is too bitter.

Add chopped scallions or minced shallots is more traditional if you prefer that. Salt and pepper to taste. Let it sit. While you shuck the oysters and place on a bed of ice.

On the oysters, place chervil leaves, which have a subtle anise flavour, and lightly zest a lemon with a microplane, for the best texture.

I’m not very quick with shucking oysters and so never serve them for more than two or three people. The idea of spending the entire night trying to open rocks with a dull knife is not my idea of fun. But a dozen or two to start out an evening with a glass of cold, citrusy, mineral-y wine is really a lovely experience and takes relatively little effort to create something special.