Recipe; Oyster Mignonette

Picture of Björnstierne Antonsson

Björnstierne Antonsson

Although the good Richard is hyper-allergic to oysters, Björnstierne aka TheChampagneSommelier can not resist to recommend a favorite, Oyster MIgnonette.

Estimated reading time: 2 minutes

Oysters (Ostreidae) are the name of different types of mollusks (molluscs) that live on hard surfaces in shallow, fairly warm, salty and clean water. The family includes the general Ostrea, Crassostrea, Ostreola and Saccostrea. The shell consists mostly of lime, and inside this is a soft body. These animals feed on plankton which they filter from water through the gills and have a strong adductor muscle, which is used to keep the shell closed.

According to Wikipedia, “The French term mignonette originally referred to a sachet of peppercorns, cloves, and spices used to flavor liquids, but now simply means cracked pepper.”


Oyster Mignonette

For 4 servings
1 small banana shallot
1 dl red wine vinegar
1 cream caster sugar
1 tablespoon freshly squeezed lemon juice
½ cream salt
Freshly ground black pepper
8 oysters

For serving
Fresh lemon
Possible oxalis leaves for decoration

Do this:
Peel and finely chop the shallots.
Mix finely chopped shallots, vinegar and sugar in a bowl, season with freshly squeezed lemon, salt and freshly ground black pepper.
Let the vinaigrette soak for at least 30 minutes in the refrigerator.
Open the oysters with an oyster knife or a knife with a short pointed blade. Be sure to protect your hand properly with a double-folded kitchen towel. Take a firm grip around the oyster with the kitchen towel.
Push the knife in at the muscle attachment and turn the knife until the lid breaks.
Pull the knife along the opening of the shell so that the knife cuts off the oyster at the muscle attachment.
Lift the lid and loosen the oyster meat without the juice running out. Remove any shell chips.
Place the open oysters on a large plate with crushed ice.
Serve with mignonette and possibly extra lemon.

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