Oysters with Mignonette

Let the oysters speak for themselves

Nothing says fresh summer patio eating like an abundant platter of freshly shucked oysters, especially when paired with a glass of bubbles. What is left to write?
Oysters with mignonette were a no-brainer for the menu for the 2021 Monaco Grand Prix, so much so that we ended up having them two nights in a row – first with friends (who helped pair the oysters with the Jean Bourdy Cremant du Jura) and again on Sunday as an appetizer to the Butter-braised Steak with Anchoiade and Gratin de Pomme de Terre.
For the perfect classic oyster accompaniment, look no further than a red wine mignonette (see recipe below) and an equally luscious serving of caviar.

Fresh Oysters with Mignonette

A red wine vinegar based sauce, a mignonette is the perfect accompaniment for oysters or any fresh seafood.

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Prep Time 15 minutes mins

1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Formation Lap

Cuisine French

Servings 2 people

Calories 114 kcal

Equipment

• Oyster shucker

Ingredients

  

Mignonette

• 6 tbsp prosecco vinegar
• 4 tbsp red wine vinegar
• 1 large shallot, minced
• 1 pinch white sugar
• salt & pepper

Oysters

• 24 oysters
• lemon slices
• hot sauce

Instructions

 

Mignonette

• Finely mince the shallot.
• Add all ingredients to a mason jar. Seal and shake to dissolve the sugar.
• Chill mignonette in the fridge for 20-60 minutes to let flavours mingle.

Serving Oysters

• Fill a platter with crushed ice.
• Using an oyster shucker, separate the shell tops of the oysters from the base and loosen the oyster meat from the bottom. Arrange the oysters in one direction, leaving room for a dish of mignonette.
  
• Serve oysters with lemon slices, mignonette and hot sauce.

Notes

Enjoy oysters with a dry crisp white wine or champagne!

Keyword formation lap, mignonette, monaco, oysters