You can only serve shrimp cocktail so many times until your dinner guests get bored. If you’re looking for a seafood dish to serve at your next dinner party, why not try this recipe for oysters mignonette? The term “mignonette” refers to the sauce served with the oysters. A mignonette sauce usually consists of pepper, shallots and vinegar. However, our recipe switches things up a bit. This mignonette sauce calls for shallots, champagne vinegar and capers for a fresh take on a traditional sauce. If you’re looking to impress your guests with a seafood dish that’s fancy, delicious and easy to make, try this version of oysters mignonette!
- 10 oysters in the shell
- ½ cup Champagne vinegar
- 2 shallots, finely diced
- 2 tablespoons capers
- *Keep the oysters on ice in an open bag until you are ready to use
- Thoroughly wash the oysters and scrub the outside of the shell.
- Hold the oyster cup side down in one hand with a kitchen towel. Placing a paring knife into the hinge and twist it up and down until the shell cracks open. Run the knife alongside the top and bottom of the shell to release the oyster.
- Create the sauce by stirring the Champagne vinegar, diced shallots and capers together.
- Build a bed of ice for the oysters to sit on. Place them on the ice and use a spoon to gently pour some of the sauce onto the oysters. Serve immediately.
*This recipe is brought to you by Sara Croft of Solid Gold Eats exclusively for Joe’s Butcher Shop!