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No. 0245 French Free recipe

Chilled Oysters with Red Wine Mignonette

Nothing beats cold, briny oysters on a bed of crushed ice with halved lemons and a vivid red wine vinegar mignonette dotted with shallot. The sharp, sweet-tart dressing wakes up each creamy oyster. Set out a tray before dinner with chilled sparkling wine and let everyone slurp their own.

4.5 from 1,148 cooks

Raw oysters on crushed ice with lemon halves and a dish of red mignonette
Photo: Nadin Sh on Pexels
Prep
25 min
Cook
No cook
Total
25 min
Serves
4
Level
Easy
Jump to method

Method 6 steps

  1. Stir the red wine vinegar, raspberry vinegar, shallot, pepper and sugar in a small dish and refrigerate at least 20 minutes so the shallot softens.

  2. Spread the crushed ice over a large round tray or platter and set it in the freezer while you shuck.

  3. Fold a towel over your hand, hold an oyster cup-side down and work an oyster knife into the hinge, twisting until it pops.

  4. Slide the blade along the top shell to cut the muscle, remove the lid, then loosen the oyster from the bottom shell without spilling its liquor.

  5. Nestle each oyster into the ice, add the lemon halves and set the mignonette in the center.

  6. Serve immediately with a small spoon for the mignonette.

Tap a step to mark it done.

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