Click here to add your own text

Ingredients

Mignonette Sauce:
  • 1/2 cup red wine vinegar
  • 2 tablespoons finely chopped shallot
  • 1 teaspoon white pepper
Soy-Ginger Sauce:
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons grated ginger
Oysters:
  • 2 dozen oysters
  • Crushed ice, for serving
  • Lemon wedges, for garnish
  • Fresh parsley, for garnish
Fresh oyster mignonette

Directions

For the mignonette sauce: Mix together the red wine vinegar, shallots and 1 teaspoon white pepper. Cover with plastic wrap and refrigerate until ready to serve. This sauce can be made 1 day in advance.

For the soy-ginger sauce: Mix together the sesame oil, rice wine vinegar, soy sauce and ginger. Cover with plastic wrap and refrigerate until ready to serve. This sauce can be made 1 day in advance.

Cut the oyster bands and pull off the top shell.

Place the oysters on a large platter filled with crushed iced, and garnish with lemon wedges and parsley. Serve immediately with the sauces on the side.