Market Matters- Freshly Shucked Oysters with Asian Pear Mignonette

It’s a spectacularly beautiful day in Southern California. The perfect weather for a walk down the hill to the Hollywood Farmers Market. I was especially excited about the journey because I already knew what seasonal item was first on my list of must eats this week. You see, I had a hankering for oysters.

I was recently invited to Public Kitchen & Bar in the historic Hollywood Roosevelt Hotel, to have a sneak peek at the special Oyster and Champagne Menu they plan to have available every night throughout December. I am already a big fan of Public Kitchen & Bar, but the lure of a seasonal, sophisticated spread dominated by bi-valves kicked my holiday season into high gear. They have a large selection of choices which vary daily according to availability. But you can expect to see some combination of Belon, Coromandel, Fanny Bay, Hood Canal, Kumamoto, Malpeque, Phantom Creek, Raspberry Point, Well Fleet, Salt Pond, and Kusshi.

At Public Kitchen & Bar they are served with Champagne by the glass or by the bottle– of which, they have a substantial selection. Many more bubblers than you would expect to see on most bar menus. Making a quick bite at the bar a festive occasion indeed.

oysters and mignonette sauceThe night I went to preview the menu we were served all sorts of oysters with a classic mignonette sauce. Which is the vinegary companion you would typically see served alongside fresh, raw oysters. Their version was classically sour and loaded with shallots. Very nice.

But as I was walking down to the Hollywood Farmers Market my mind was churning out other possibilities for a less traditional mignonette sauce. Besides, I wanted something super seasonal, and locally grown. Perhaps even something sweetly unexpected to contrast the tang of vinegar and the brine of the very good oysters I knew I would find at the market.

It did not take long to settle on sweet, crunchy Asian pears. They are at the peak of their season here, and I am looking for exciting new ways to enjoy them. I recall seeing pickled Asian pears in the Momofuku cookbook and I took my inspiration from there. But I wanted to give my mignonette an exotic flair– so I used a healthy dose a coconut vinegar which I softened just a touch with a bit of water.

The result has all the power of the classic combination, but the sweet crunch and exotic pucker of my version made it an unusual but worthy pairing with the super fresh Kusshi oysters you see here. GREG


Raw Oysters with Asian Pear Mignonette 

Print This Recipe Total time Yield 1–2Published
Freshly Shucked Oysters with Asian Pear Mignonette


  • ½ Asian pear
  • 1 tablespoon granulated sugar
  • 1 teaspoon sea salt
  • 1 pinch freshly cracked black pepper
  • ½ cup coconut vinegar
  • 2 teaspoon water


Wash, peel, core and finely chop the pear into 1/8‑inch dice

Add diced pear, sugar, salt, pepper, coconut vinegar and water to a medium bowl. Whisk to incorporate.

Serve immediately with freshly shucked oysters.


Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in PanamaCosta Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network.