As the cool breeze of fall ushers in the season of gathering, there’s nothing quite like sharing fresh, simple flavors with loved ones. For a quick yet elegant way to enjoy oysters, our Blue Point Oysters with Traditional Mignonette Sauce is the perfect recipe. Unlike the more indulgent Oysters Rockefeller, this version requires minimal prep and only a handful of ingredients, letting the briny freshness of the oysters shine. With the tangy bite of Mignonette sauce, this dish brings the crispness of fall to life on your plate.
Blue Point Oysters with Traditional Mignonette
Serve the freshly shucked oysters on a bed of ice, alongside a chilled Mignonette made with white vinegar, shallots, and a touch of seasoning that’s best prepared a day ahead to let the flavors develop. Add a few lemon slices for brightness, and you’re ready to enjoy a simple yet sophisticated treat. Whether you’re hosting an intimate dinner or a casual get-together, these Blue Point Oysters with Traditional Mignonette Sauce are sure to become a fall favorite.
If you are lucky enough to live in the Bay Area be sure to check with your local market to see if they carry oysters (they should arrive daily). We began with 12 large Blue Point Oysters. Generally, they are known for their brininess and mild flavor with sweet aftertaste.
Now gather your tools to shuck the oysters or find someone who knows what they’re doing (or watch a simple You Tube video).
Begin with a dish towel and glove. Carefully open the oyster with an oyster knife and cut under the oyster to release it from the shell. Always hold the oyster flat when shucking so as not to lose any of the flavorful juices once opened. Top shells can be discarded. Oysters can be placed on a sheet pan and put in the refrigerator until ready to use.
INGREDIENTS:
12 Blue Point Oysters (or similar)
½ cup finely minced shallots
¼ cup white vinegar
¼ cup unseasoned rice vinegar
⅛ tsp. Sugar
⅛ tsp. Sea salt
1 tsp freshly ground pepper
Preparation:
In a bowl add minced shallots, white vinegar, rice vinegar, sugar, sea salt, and freshly ground pepper. Whisk ingredients together and chill in the refrigerator overnight (this can even be done several days ahead of time).
Add crushed ice on top of your favorite serving platter and gently spread shucked oysters out. Serve the Mignonette alongside oysters and add plenty of fresh lemon slices. That’s truly all there is to it. Enjoy!
