Oysters on the Half Shell with a Honey Mignonette
Oysters and a Dirty Martini are probably my favorite meal aside from a delicious salad. While many people like their oysters with horseradish and cocktail sauce, I prefer mine with a squeeze of lemon, and a spoonful of mignonette. The recipe that follows is so simple, with a little-known oysters on the half shell life hack that turns this “usually reserved for a night out so someone else does the work” dish into something you can do at home, lickety split. Enjoy!
Prep time: 15 minutes
Servings for: 2-4 dozen oysters, depending on how much people like the mignonette, lol
Downloadable recipe card: Here
What you’ll need
For the Oysters
At least 1 dozen raw oysters, shucked (Whole Foods usually has $1 oysters on Fridays, and if you call ahead they will shuck them for you for pickup!)
For the Mignonette
1/2 cup shallot, finely minced
1 cup red wine vinegar
1 tablespoon of honey
1/4 tsp white peppercorn, finely crushed
Sprinkle of salt
How to make
First, prepare your shallots
Mince shallots by hand or food processor until finely minced
Now, combine your ingredients
In a small ramekin that fits on your Oyster serving tray, combine all ingredients, serve immediately or set aside for flavors to combine.
Finally, serve it up!
Style your Oysters on Half Shells on your plate of ice with the mignonette at the center of your display.
Important tips:
Flavor tip: While I do believe you can serve this right away, the mignonette flavor does get far better after ~4 hours of sitting and combining.
Serving tip: I have this serving tray from Crate and Barrel that comes with the perfect glass dish for the mignonette. So for serving, I repurpose the ice from Whole Foods, and style my Oysters and lemons so they look cute, with my mignonette in the glass dish at the center.
