Passionfruit Mignonette

Serves 2 

• 6 Taylor Shellfish oysters of your choosing
• 1 shallot, diced
• 7 basil leaves, finely chopped (plus more cut into ribbons for garnish) 
• 1 sweet pepper, finely chopped
• 1 tablespoon passion fruit puree 
• 1 teaspoon champagne vinegar 
• 2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon fish sauce

Whisk all of the above ingredients together in a small bowl and chill in the refrigerator for 30-minutes (mignonette can be made up to two days ahead of time).  As you get ready to shuck your oysters, prepare a serving plate, with  equal parts crushed ice and icecream rock salt.  

Pre-dress your oysters with a generous spoonful of the radiant mignonette, and serve alongside a fresh passionfruit (optional) for a grand finale.