Fresh Oysters with Shallot Vinaigrette (Mignonette)

Fresh Oysters with Shallot Vinaigrette are truly one of life’s little luxuries. The contrast of creamy, briny oyster flesh with a tangy vinaigrette is a match made in culinary heaven and one I find completely irresistible.

Fresh Oysters with Shallot Vinaigrette (Mignonette)

by Jay Wadams

Fresh Oysters with Shallot Vinaigrette are truly one of life’s little luxuries. The contrast of creamy, briny oyster flesh with a tangy vinaigrette is a match made in culinary heaven and one I find completely irresistible.

Prep Time 15

Total Time 15

Serves

Ingredients

for the shallot vinaigrette (mignonette):

▢ 1 small French shallot finely diced
▢ 75 ml red wine vinegar
▢ 2 stems of fresh parsley or a small bunch of chives finely diced
▢ pinch of sugar
▢ pinch of salt
▢ few grinds of black pepper

for the oysters:

▢ 12 large fresh oysters in the shell

to serve:

▢ crushed ice or rock salt

optional:

▢ fresh crusty baguette

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

PREPARE THE VINAIGRETTE: Whisk all vinaigrette ingredients together in a small bowl and set aside.
SHUCK THE OYSTERS: For best results use an oyster shucking knife (see below) or have the fishmonger do this for you.
ARRANGE: Cover a serving plate with crushed ice or rock salt, arrange the oysters on top, spoon a little of the vinaigrette over each and serve immediately.

TO SHUCK OYSTERS:

Cover one hand with a folded dishcloth and use this to hold the oyster with the flat side facing up.
Insert the shucking knife into the pointed end of the oyster, this is the hinge where the two sides of the shell are joined. Wiggle the knife to separate the shell pieces, then run the knife along the inside of the shell to release the oyster.
Remove and discard the top shell, then carefully run the knife underneath the oyster to release it from the shell - this makes it easier to eat later.

WINE RECOMMENDATION:

Oysters are a known aphrodisiac, so if you are celebrating a romantic meal I’d definitely recommend a good quality Champagne. If you’re not a fan of bubbles, then a lightly-oaked Chardonnay will complement the creamy texture of the oysters wonderfully.

Nutrition