Oysters on the Half Shell with Rosé Mignonette

Oysters on the Half Shell with Rosé Mignonette Recipe
Photo: Michael Turek
Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.


Total time: 10 Minutes

Recipe from

Food & Wine

Recipe Time

Total: 10 Minutes


1/2 cup sparkling rosé
2 shallots, minced
1 tablespoon white wine vinegar
1/4 teaspoon freshly ground pepper
24 oysters, shucked
Shaved ice, for serving


In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette

Jeremy Sewall,

Food & Wine

August 2011
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