Oysters On the Half Shell with Mignonette Sauce

By Yankee Magazine

Oct 11 2007

In photo, left to right: Oyster Stuffed with Herbed Mascarpone and Wrapped in Prosciutto, Oyster on the Half Shell with Mignonette Sauce, Oyster Fried with Tartar Sauce


12 servings


1/2 cup rice wine vinegar
1/2 cup cider vinegar
1 small shallot, finely chopped (about 2 tablespoons)
1 tablespoon cracked black pepper
12 shucked oysters
Garnish: fresh chives


In a small bowl, combine vinegars, shallot, and pepper. Chill 30 minutes, then stir well and spoon (about 1 teaspoon) over freshly shucked oysters. Garnish with chives.