from Chef/Owner Jens Nannestad Alaska Oysters on the Half Shell with Spiced Papaya Mignonette 1 Papaya, diced very fine 3 Tbsp. Champagne vinegar 3 Tbsp. Shallots, minced 1/4 tsp. Ground coriander 1/4 tsp. Ground cumin 1/2 Tbsp. Fresh grated ginger root Cayenne pepper to taste 1 Tbsp. Chopped cilantro 1 Tbsp. Chopped mint 1 Tbsp. Olive oil Salt to taste Procedure: Combine all ingredients, chill for at least 1 hour, spoon on to fresh Alaska oysters and serve over crushed ice. < back
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