017 Leeuwin Coast Akoyas 211026 JWyld

Raw Akoya, served with Champagne & Pink Peppercorn Mignonette


Time: 10Difficulty: Easy/moderateServings: 6-8 to share

24 Leeuwin Coast Akoya

200ml good quality Champagne vinegar

½ tsp sea salt

½ tsp white sugar

1 tsp pink peppercorns, lightly crushed

2 French shallots, finely chopped

  1. Add all the mignonette ingredients together in a
    small bowl.
  2. Wash the Akoya and defrost in cold water for
    10 minutes.
  3. Shuck the Akoya carefully removing the byssal thread &
    releasing from the shell on both sides. Place the Akoya
    into a bowl of ice-cold water. Leave for 5 minutes.
  4. Rinse & reserve the shells to serve.
  5. Spoon Akoya back into shells & spoon over mignonette.
    Serve on top of crushed ice or rock salt.