Oysters on the Half Shell with Mignonette Sauce
Oysters on the Half Shell with Mignonette Sauce is a traditional French recipe for a classic dish of shucked oysters served on the half shell with a Mignonette sauce of dry white wine, sherry vinegar and shallots. The full recipe is presented here and I hope you enjoy this classic French dish of: Oysters on the Half Shell with Mignonette Sauce.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Vegetable RecipesFrench Recipes
Opened Oysters on the half shell, ready to be cooked in this French recipe of Oysters on the Half Shell with Mignonette Sauce.
Ingredients:
36 raw
oysters, shucked (keep one set of the shells)
For the Mignonette Sauce:
120ml dry white wine
1 tbsp sherry vinegar
1 shallot, finely chopped
freshly-ground white pepper, to taste
sea salt, to taste
Method:
Shuck the oysters, place on the half-shell and keep chilled (reserve the oyster juice as you shuck them). In the meantime, prepare the Mignonette sauce. Combine the wine and vinegar in a saucepan, bring to a boil and reduce the volume by half. Take off the heat at this point and stir in the shallot then season with white pepper and salt.
Set the sauce aside for at least 20 minutes to steep then add the reserved oyster juice. Serve the sauce in small ramekins, one for each guest and let them spoon over the chilled raw oyster before they consume it.