Oysters on the Half Shell with Mignonette

Photo: John Kernick
Prep Time:
25 mins
Total Time:
25 mins

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.


  • ¼ cup minced shallot (from 1 to 2 shallots)

  • 2 teaspoons pink peppercorns, crushed with the side of a knife

  • ½ 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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