Photo by Michelle Chism, Sierra Gold Seafood
Oysters Mignonette
Servings: 4 servings
Ingredients
- 24 oysters shucked and on the half shell
- 1 shallot finely minced
- 1 teaspoon pink peppercorns crushed or ground
- 4 tablespoons Champagne vinegar
- 4 tablespoons unseasoned rice wine vinegar
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- 1 teaspoon fresh thyme minced
Instructions
- Note: Be sure to clean and shuck your oysters first before beginning this recipe. (See the step-by-step shucking instructions in the story for guidance.)
- Combine shallot, peppercorns, Champagne vinegar, rice wine vinegar, sugar, salt, and thyme in a small bowl. Stir together until sugar and salt are dissolved. Set aside.
- Line a serving platter with crushed ice, and nestle oysters in ice to keep them chilled and upright so you don’t lose any oyster liquor. Spoon a little mignonette onto each oyster in its shell. Enjoy!
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