from Portrait of an Oyster and ShuckerPaddy
Oysters with mignonette are a classic pairing where raw oysters are served on the half shell with a tangy, shallot-infused vinegar sauce that enhances their natural brininess. ShuckerPaddy is Canada’s leading oyster guy and knows what works best with his oysters. Adding the apple flavour is unique and adds an extra tartness to the rich oyster.
Ingredients
5 French shallots, finely minced
1 Granny Smith apple, unpeeled, finely minced
¼ tsp (1 mL) freshly ground black pepper, or more to taste
1 cup (250 mL or half a can) hard cider (Magner’s from Ireland is a great one to use; go ahead and drink the other half
2 cups (500 mL) apple cider vinegar
Directions
Place the minced shallots and apple into a 4-cup (1 L) Mason jar.
Season with black pepper. Pour in the hard cider (you may want to take a sip, just to make sure it is good), and top off with the apple cider vinegar.
Seal with the lid and shake it up.
Makes 4 cups (1 L)
Nada’s Tips & Tricks: Mignonette is a traditional French condiment made from vinegar, finely minced shallots, and cracked black pepper. It is served cold and spooned over freshly shucked oysters, providing a bright, acidic contrast that complements the oysters’ creamy, mineral-rich flavor without overpowering it. The sauce can be made with red wine vinegar, white wine vinegar, or Champagne vinegar, each offering a slightly different acidity and flavor profile. Garnish with a touch of microgreens.
Contents and images used with permission by ShuckerPaddy. ShuckerPaddy – Oyster, Food and Drink, Oyster Bar