Oysters Mignonette

August 5, 2025

Bright, briny oysters meet their match in a zesty mignonette that makes every slurp unforgettable.

Oysters Mignonette

Ingredients:

  • 1 Shallot, finely minced
  • 1 tsp Pink Peppercorns, crushed or ground
  • 4 Tbs Champagne vinegar
  • 4 Tbs Unseasoned Rice Wine vinegar
  • ½ tsp Sugar
  • ¼ tsp Kosher salt
  • 1 tsp Fresh Thyme, minced
  • 2 Dozen Oysters, shucked and on the half shell

Make the Mignonette:

  • Combine the shallot, peppercorns, champagne vinegar, rice wine vinegar, sugar, salt, and thyme in a small bowl.
  • Stir together until sugar and salt are dissolved. Set aside.

Shuck the Oysters:

  • Hold the oyster with a clean dish towel and insert the oyster knife into the hinge of the oyster, twist until it pops.
  • Run the blade along the top and bottom of the shell to dislodge oyster, being careful to preserve the liquor in the shell.

To Serve:

  • Line a serving platter with crushed ice and nestle the oysters in the ice to keep them chilled and upright so you don’t lose any oyster liquor.
  • Spoon a little Mignonette onto each oyster in its shell.
  • Enjoy!
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