Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

oysters with mignonette sauce

There are a few variations on how to make a mignonette sauce but this is my preference. It’s really simple and adds a nice bite when served over really fresh oysters.

This recipe is part of the aphrodisiac menu.

Mignonette Sauce
1 shallot, finely minced
1/3 cup champagne or white wine vinegar
1 teaspoon sugar
Freshly ground black pepper
1 teaspoon finely minced flat-leaf parsley

6 oysters
Crushed ice or rock salt, for serving

1. Place shallots, vinegar and sugar in a small saucepan and bring to a boil. Cook uncovered for about 2-3 minutes. Remove from heat and allow to cool. Add pepper and parsley and set aside.
2. Clean oysters under cold water with a stiff brush to remove any dirt (especially at hinge). Using a thick cloth, place an oyster in cloth with hinge facing you. Insert tip of an oyster (or dull butter knife) as far into hinge as it will go. Gently, twist knife to pry open shell. Using knife, cut away muscle from top of shell, bend shell back, and discard. Run knife underneath oyster to detach it, leaving it in its shell. Pour out any liquid into a small bowl. Tuck oysters into a bed of crushed ice or rock salt. Pour liquid from bowl over oysters.
3. Spoon mignonette sauce over oysters and serve.

Serves 1.


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