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Hog Island Oysters with Ginger Mignonette, Cucumber, and Wasabi Tobiko

It’s easy to overwhelm oysters with a topping that’s too bold or too rich, but chef Rick Moonen knows just when to stop. His hors d’oeuvre, served at the 2008 Workshop, elevates the oysters’ briny flavor, and frankly, it’s just fun to eat. Each oyster makes a tangy splash in your mouth, with cool, warm, brisk, and sweet elements in perfect balance.

Cooks' Note

Enjoy with Cakebread Cellars Sauvignon Blanc or another white wine with lively acidity.

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