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Oysters on the half shell paired with classic mignonette

(10 min)
Tools: Oyster shucker preferred

  • 6-12 scrubbed and riced fresh oysters
  • 1 large shallot (minced)
  • 1 Teaspoon freshly cracked pepper
  • ¼ cup red wine vinegar


  1. Mince the shallots, set aside in mixing bowl
  2. Add black pepper to the bowl
  3. Add ¼ cup red wine vinegar to the bowl and whisk
  4. Shuck the oysters freeing them from the shell, discard the top half of the shell leaving the oysters in the bottom half with the natural brine intact
  5. Put the oysters on ice and the mignonette in a small bowl or ramekin and serve