Strawberry Mignonette Recipe
Raw Oysters Topped with Summer Strawberry Mignonette.
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.
Mignonette Sauce
Oysters
Method
Mignonette Preparation
- 1
Prepare the Strawberries
Wash, hull, and finely chop the fresh strawberries. Place them in a mixing bowl.
- 2
Add Shallots
Peel and finely chop the shallot. Add it to the bowl with the strawberries.
- 3
Mix Ingredients
Pour the red wine vinegar over the strawberry and shallot mixture. Add fresh black pepper and a pinch of salt. Stir gently to combine.
- 4
Let it Rest
Cover the bowl with plastic wrap and let the mignonette sit at room temperature for about 15 minutes to allow the flavors to meld.
Oyster Preparation
- 5
Shuck the Oysters
Using an oyster knife, carefully shuck each oyster, discarding the top shell and leaving the oyster in the bottom shell. Place the oysters on a bed of crushed ice to keep them cold.
- 6
Serve
Once the mignonette has rested, spoon a small amount over each oyster. Serve immediately with lemon wedges on the side.