Oysters, Sauce Mignonette
Sauce mignonette is a vinegar, shallot, and black pepper condiment that is perfect for accompanying freshly shucked oysters.
Ingredients
- 3-4 dozen oysters, un-shucked
SAUCE MIGNONETTE
- 250 mls high-quality red wine vinegar
- 6 large shallots, peeled and finely diced
- A few good twists of cracked black pepper
Instructions
- Scrub the oyster shells thoroughly. Lay on a tray flat-side up and keep refrigerated until required.
- Close to serving time, combine the vinegar and shallots and season with pepper.
- When ready to serve, using an oyster shucker/knife, carefully open the oyster. The best way is to slide the sharp point into the back of the oyster and prise the shell apart.
- Discard the top half of the shell and arrange the oysters in the half shell on a platter.
- Spoon the mignonette sauce over each.
