Some people prefer them straight up, or with just a dash of lemon juice or Tabasco, but I view oysters on the half shell as a great excuse to enjoy a tangy, flavorful Mignonette Sauce. This is a simple sauce to make and it will last for 3-4 weeks in the refrigerator. As the days go by the shallots get more tender, colorful and infused with that vinegar twang. When I have a jar of it in my refrigerator, I find I’m always dipping in it to add some extra flavor to other meals. It tastes great added to dressings for salads, or on grilled steaks; and the marinated shallots are a marvelous addition to sandwiches.
I’m looking forward to visiting the Curmes Islands near Mink Island in Desolation Sound to stock the larder with plenty of oysters to eat straight up with this flavorful sauce to fry them for Oyster Poor Boy Sandwiches <<–take a peek at this sandwich bar, like none other, a fresh idea for your next casual gathering.
Mignonette Sauce
1 cup vinegar
{I use just a good quality red wine vinegar, but for a little more complexity you could use 3/4 cup red wine vinegar and 1/4 cup sherry vinegar}
4 Tablespoon chopped shallots
{or red onions}
1 teaspoon freshly ground black pepper.
Mix the ingredients together, allow the sauce to sit for 20 minutes before serving. Store it in the refrigerator, where it should last for 3-4 weeks.
For more information on oysters, including tips on how to open them, look at
which is where I came across my closing quote from the French poet, Léon-Paul Fargue:
I love Oysters, it’s like kissing the sea on the lips.
Oh Emily, I may have to trump oysters as sea kissing with cherrystone clams.
We were in the NY Athletic Club dining room and overheard a patron say he orders them all over the world and these are the BEST. Never having them before and first time in NYC with Mom and Sis we placed our order!
Hint: When the condiments hit the table before the item take note. Bags and bags of oyster crackers, hot sauce, red sauce and lemon… load your raw clam and chew no more than needed. Follow quickly with crackers. WOW!
Good thing we know we've had the best. 🙂
Like kissing the see on the lips! I love it and I love, love, love oysters with a good mignonette. Raw is my favorite way to enjoy them, but last weekend we were a little worried about the 3 hour trip ours had to take in the car before we could dig in, so we grilled them. That was pretty darn yummy, too.
Hope you are loving every minute of your sea-faring adventures. Please save me an oyster or two! XO
Emily-
I could eat oysters every day, prepared any way! These recipe looks great. I am bookmarking this post for reference.
Happy Wednesday.
Teresa
xoxo