Raw Oysters with a Wasabi Mignonette Sauce

Wine Pairing: Daiginjo Sake or Muscadet

This delicious mignonette brings the bite of fresh wasabi root (far more complex and less powerful than the horseradish in fake wasabi pastes) to your next platter of oysters on the half shell.

Ingredients:
1 tsp fresh wasabi rhizome
1 sprig fresh chervil or other fresh herb
1 tbsp champagne vinegar
1 tbsp finely minced shallot

1. Finely dice the shallot, mince the chervil, and grate the fresh wasabi root as finely as possible (how to use fresh wasabi).

2. Let the fresh grated wasabi root rest, covered, for ten minutes (you can use this time to shuck the oysters).

3. Mix the fresh wasabi root, chervil, vinegar and shallot.

4. Serve atop shucked fresh oysters (Virginica oysters depicted).