Food
Oysters on the Half Shell with Mignonette Sauce
Peppery, tart mignonette sauce is so simple to prepare but makes so savory a dressing for shellfish.
By Yankee Magazine|Oct 11 2007|
Photo Credit: Keller + Keller/Styling by Mary Jane Sawyer and Eileen Eisele Ennis Inc.
Yield
12 servings
Total Time
15 minutesIngredients
½ cup rice wine vinegar
½ cup cider vinegar
1 small shallot, finely chopped (about 2 tablespoons)
1 tablespoon cracked black pepper
12 shucked oysters
Garnish: fresh chives
Instructions
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.
