Oysters with a Classic Mignonette Recipe

Jun 30, 2011 3:31 pm

Dress these oysters to impress with mignonette

Here's the scenario: You've got a girl coming over, oysters and champagne on ice. Damn, you're a lucky guy. It's about to get even better, because not only did you shuck your own oysters (probably best to do this before she arrives), but you've made a delicious sauce to help those oysters go down smoothly, following this Classic Mignonette recipe. Chances are, you're closing this deal.

photo: <a href="http://www.flickr.com/photos/wallyg/">wallyg</a> on Flickr
photo: wallyg on Flickr
Servings: 2 cups mignonette


20 oysters, cleaned and halved (depending on the number of guests, assume 1-2 oysters per person)
1/4 cup chives, minced, for garnish
Classic Mignonette
3/4 cup red wine vinegar
1/4 cup dry red wine
1 cup shallots, minced (about 5 medium shallots)
1/4 cup fresh lemon juice, (2 medium-sized lemons)
1/4 teaspoon kosher salt
1/8 teaspoon


In a small bowl, combine all of the ingredients. Let this mixture rest for 20 minutes to slightly soften shallots. Serve this on the side with a small spoon. This vinegar mixture makes about 1¾ cups and can be made a week in advance.

Note on vinegar: The traditional mignonette, that tangy vinegar mixture above, is made with red wine vinegar. Since I mentioned Champagne you should know that you can also use Champagne vinegar.

Level of Difficulty: 
Prep Time: 
25 minutes
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