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Oysters on the Half Shell with Mignonette

The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: John Kernick

Source: Martha Stewart Living, December 2013


  • 1/4 cup minced shallot (from 1 to 2 shallots)
  • 2 teaspoons pink peppercorns, crushed with the side of a knife
  • 1/2 cup Champagne vinegar
  • 24 oysters, scrubbed, shucked, and left on the half shell
  • Ice (small cubes or crushed), for serving
  • Lemon wedges, for serving


  1. Stir together shallot, peppercorns, and vinegar in a small bowl. Arrange oysters over ice. Serve with mignonette and lemon wedges.

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