Oysters with Mignonette

Cold water makes good oysters, and in winter, they're at their plump, luscious best. West Coast varieties, such as Kumamotos and Olympias, have a creamy sweetness we can't resist.


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1/4 cup champagne vinegar
1/4 cup lemon juice
2 tablespoons freshly grated horseradish
2 tablespoons minced shallots
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
Oysters on the half shell


1. In a small bowl, whisk together champagne vinegar, lemon juice, horseradish, shallots, and sugar.

2. Season to taste with salt and pepper. Serve as a topping for oysters.

Created date

November 2006