Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Mignonette Sauce
Method
Preparing Oysters
- 1
Clean the Oysters
Rinse the fresh oysters under cold running water to remove any sand or debris. Use a scrub brush if necessary to clean the shells thoroughly.
- 2
Shuck the Oysters
Using an oyster knife, carefully insert the knife into the hinge of each oyster and twist to open. Slide the knife along the shell to detach the oyster from the bottom shell, being careful to keep the oyster in its shell.
Making Mignonette Sauce
- 3
Combine Ingredients
In a small bowl, combine the red wine vinegar, finely minced shallot, and freshly cracked black pepper. Stir gently to mix.
- 4
Let Sit
Allow the mignonette sauce to sit for at least 15 minutes at room temperature to let the flavors meld together.
Serving
- 5
Plate the Oysters
Arrange the shucked oysters on a platter, ensuring they remain upright to hold their liquor.
- 6
Drizzle the Mignonette
Just before serving, drizzle the mignonette sauce over each oyster, or serve it on the side for dipping.
- 7
Garnish and Enjoy
Serve immediately with lemon wedges and enjoy the fresh taste of oysters on the half shell.
