Dozen & Mignonette Recipe
Make Dozen & Mignonette Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Mignonette Sauce
Method
Preparing the Oysters
- 1
Clean the Oysters
Rinse the fresh oysters under cold running water to remove any dirt or debris. Scrub the shells with a brush if necessary.
- 2
Shuck the Oysters
Using an oyster knife, gently insert the blade into the hinge of the oyster. Twist the knife to pop the shell open and carefully remove the top shell. Slide the knife under the oyster to detach it from the bottom shell while keeping the oyster in its liquor.
- 3
Arrange on Ice
Place the shucked oysters on a platter filled with crushed ice to keep them chilled and fresh.
Making the Mignonette Sauce
- 4
Combine Ingredients
In a small mixing bowl, combine the red wine vinegar, finely minced shallots, crushed black peppercorns, and chopped fresh parsley.
- 5
Mix Well
Stir the mixture well to combine all ingredients. Let it sit for at least 10 minutes to allow the flavors to meld.