RECIPE: Kumamoto Oyster, Passionfruit Basil Mignonette

Kumamoto Oyster, Passionfruit Basil Mignonette 

Chef Mehdi Chellaoui

This simple mignonette recipe perfectly compliments the oyster by adding floral and sweet notes, yet still allows the delicate briny flavor of the Kumamoto to shine.

• Passion Fruit, 1 whole
• Leblon Cachasa, 1 Tablespoon
• Apple Cider Vinegar, 1 Teaspoon
• Basil, chopped, 1 Tablespoon

Cut and scoop out the passion fruit, leaving seeds in tact. Mix all ingredients together and top on a freshly shucked oyster.