1/9 Photos of Freshly Shucked Oysters and Sauce Mignonette With a Twist!
French Tart's Note:
A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters.
My Private Note
Units: US | Metric
- 1For the Mignonette sauce: Combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving.
- 2Serve (in a little bowl with a small spoon) with freshly shucked oysters.
- 3Excess sauce can be stored in the fridge for up to 2 weeks.
- 4How to open the oysters: Hold an oyster firmly with a cloth in one hand.
- 5and the hinged end towards you. Insert a knife in the area where the two.
- 6shells meet and prise open with a twisting action. Slide the blade along the inside edge of the shell to sever the muscle holding the shells together. Cut the muscle attachment to lower shell. Turn the oyster meat for best presentation.
- 7NB: The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed.
- 8At a dinner party allow 6 oysters per person as a starter.
- 9A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded.
- 10Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water.
- 11Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY.
- 12Champagne is possibly the best drink to serve with oysters, or Bucks fizz if eating oysters for breakfast.
- 13Other wines that go well with oysters are light dry and slightly acidic wines like Muscadet.
- 14As the wine has to compete with the salty, natural flavour of oysters, a fuller bodied wine distracts from both the taste of wine and the oyster.
- 15In Ireland you will always get served oysters with Guinness, and a very dry cold sherry in Spain.
- 16Personally I like Sancerre, Vouvray or Chablis with my oysters!
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Nutritional Facts for Freshly Shucked Oysters and Sauce Mignonette With a Twist!
Serving Size: 1 (168 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 268.9
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 1.5 g
- Cholesterol 150.0 mg
- Sodium 322.2 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 0.0 g
- Sugars 2.2 g
- Protein 28.8 g
The following items or measurements are not included:
sherry wine vinegar