Oysters with mignonette sauce

Oysters with mignonette sauce

By
From
How I cook
Serves
8
Photographer
Jason Lowe

I didn’t really begin to enjoy oysters until my mid-twenties. When I was younger they looked strange and unappealing to me. And I didn’t like being coerced into eating them. ‘I dare you,’ or ‘Please, just have a go,’ only served to make me more suspicious. These days, however, my eyes light up with excitement even at the prospect of eating one. As they suggest luxury, they’re perfect to eat on Christmas Eve.

I like to eat oysters more or less unadorned – with a squeeze of lemon juice, a drop or two of tabasco or this simple shallot and sherry vinegar dressing – or with nothing at all. You can open them an hour or so prior to eating and leave them sitting on their half-shell nestling in their natural juices, ready to serve.

Ingredients

Quantity Ingredient
5 fresh live oysters per person

Mignonette sauce

Quantity Ingredient
250ml good-quality sherry vinegar
4 large shallots, peeled and diced
or 6 smaller shallots, peeled and diced
pinch sea salt

To serve

Quantity Ingredient
coarse sea salt

Method

  1. For the dressing, pour the sherry vinegar into a bowl, stir in the diced shallots and season with a pinch of salt.
  2. Shuck the oysters, being careful to retain their juices, and arrange them in their half-shell on a bed of sea salt on individual plates.
  3. Serve with the sherry vinegar and shallot dressing on the side for guests to spoon onto their oysters.

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again