French•gourmet
Fresh Oysters with Mignonette Sauce
Fresh Oysters with Mignonette - a refreshing appetizer, with a flavorful Mignonette sauce!
- Prep time
- 30 min
- Cook time
- 14 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 24 raw shucked oysters
- ½ cup Champagne vinegar (or use white wine vinegar, red wine vinegar, or unseasoned rice wine vinegar)
- 2 tablespoons shallot, very finely diced
- 2 tablespoons cucumber- very finely diced (optional)
- 1 teaspoon mustard seeds, whole
- 1 teaspoon fresh chopped dill (or flat-leaf parsley)
- crack pepper, optional
Instructions
- 1
Place all Mignonette ingredients in a small bowl, and chill.
- 2
Shuck the oysters, preserving the brine if possible, playing them on crushed ice, rock salt or a bed of seaweed. Keep cold.
- 3
Just before serving, spoon the flavorful Mignonette over top of each oyster.