Go Back
Print

Oysters and Champagne Mignonette

Always get fresh oysters from the best fish monger you can find. Store oysters earlier in the day in the fridge, on top of a bowl filled with ice, not in the plastic bag.

Serve with vodka, lemon wedges, horseradish, Tabasco, Cocktail Sauce, sweet chili sauce and or Champagne Mignonette. We like to put a little vodka on each oyster and then everyone helps themselves to the toppings they prefer.

Course Appetizer
Cuisine European, Irish, North American
Keyword Champagne Vinegar, Cocktail Sauce, horseradish, Lemon, Raw Oysters

Ingredients

Oysters – as many as you want per person

  • Lemon wedges
  • Fresh parsley to garnish as desired
  • Condiments of your choice

Champagne Mignonette

  • ¼ cup champagne vinegar (or any other high quality flavoured vinegar)
  • 1 TBSP finely chopped shallots
  • 1 tsp finely grated lemon zest
  • ½ tsp. pepper
  • 1/8 tsp salt

Instructions

  1. Mix above mignonette, cover and chill until ready to serve.
  2. Shuck oysters and serve immediately. If you haven’t shucked before, its best to watch a Utube video or two on how to use an oyster shucker.
  3. Plate on ice and serve with any condiments you prefer, sweet or spicy.