I N S T R U C T I O N S

Combine the micro fine diced sriracha pickled chanterelles and onion, the sriracha, pickling liquid, vinegars, sugar, salt, and the fine chopped cilantro in a small bowl. Stir until the sugar and the salt are dissolved. set aside. Shuck the oysters carefully. Hold the oyster with a clean towel and insert the oyster knife into the hinge of the oyster, twist until it pops, then run the blade of the knife along the top and bottom of the shell to release the oyster by cutting the abductor muscle, being extra careful to save the oysters brine in the shell. Watch our how-to shuck an oyster video here. Spread the ice or rock salt on your desired serving platter. place the oysters on the ice or rock salt for stability (so that you don't lose any of the oyster brine). Spoon a nice amount of mignonette onto each oyster - and slurp away! *mignonettes do not keep well; you pretty much have to use them as soon as you make them for optimum taste and freshness