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Frequently paired with
The best thing to pair and share with Oysters
Ingredients
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Oysters
Mignonette Sauce
Method
Preparing the Oysters
Cleaning the Oysters
Rinse the oysters under cold running water to remove any sand or debris from the shells. Use a scrub brush if necessary to clean the shells thoroughly.
Opening the Oysters
Using an oyster knife, carefully insert the knife into the hinge of the oyster and twist to open it. Slide the knife along the top shell to detach the meat and remove the top shell. Leave the oyster in the bottom shell, ensuring the liquor remains.
Making the Mignonette Sauce
Combine Ingredients
In a small bowl, combine the red wine vinegar, finely minced shallots, crushed black peppercorns, and salt. Stir well to mix all ingredients together.
Chill the Sauce
Cover the mignonette sauce and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serving
Prepare Serving Dish
On a serving platter, create a bed of crushed ice. This will help keep the oysters cold while serving.
Arrange Oysters
Place the opened oysters on the bed of crushed ice, ensuring they are stable and can hold the liquor.
Serve with Mignonette
Serve the oysters immediately with a small dish of mignonette sauce on the side for dipping.
