Oysters and Thai Mignonette

By Marcus Samuelsson |

Prep Details

Servings: 4-6

Total time: 10 minutes


12 shucked oysters

6 marcona almonds

2 tablespoons olive oil

Juice of 2 limes

2 teaspoons mirin

1 teaspoon soy sauce

½ teaspoon fish sauce

1 teaspoon chopped fresh dill

1 red bird’s eye chili, thinly sliced


Marcus Samuelsson Oysters with Thai Mignonette Recipe

1. Shuck the oysters. Roughly chop.

2. Put the water from the oysters in a bowl along with the olive oil, lime juice, mirin, soy sauce and fish sauce. Add in the dill and thinly sliced red chili and allow them to marinate for at least five minutes. Add the chopped oysters to the liquid.

3. Over low heat, roast the almonds until fragrant. Roughly chop the almonds.

4. Fill each oyster shell with 1 ½ tsp. liquid, making sure to include pieces of oyster and red chili. Top with the roasted almonds.