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Oysters with Verjus Mignonette

Photo: Thomas J. Story
Total time 15 mins

Serves 12

Doug Lipton of Healdsburg Shed in Northern California shucks local Hog Island oysters to order for guests at Thanksgiving, serving them with this bright sauce and a French Champagne like Larmandier-Bernier "Longitude." If you don't want to shuck oysters yourself, order them on the half-shell from a fish market. The mignonette makes enough for about 4 dozen oysters.


  • 1/2 cup verjus*
  • 1/2 cup Champagne vinegar
  • 1/4 cup minced shallots
  • 1/2 teaspoon cracked pepper
  • Chilled oysters on the half-shell
  • Crushed ice or rock salt
  • Lemon wedges (optional)

Nutrition Information

  • calories 19
  • caloriesfromfat 0.5 %
  • protein 0.1 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 1.3 g
  • fiber 0.0 g
  • sodium 0.4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Combine verjus, vinegar, shallots, and pepper in a small bowl.

  2. Line 2 or 3 platters with crushed ice. Nestle oysters on top, keeping them level. Garnish with lemon wedges if you like and serve with mignonette.

  3. * Verjus is juice pressed from unripe grapes, and its mild acidity--versus the higher acidity of vinegar--makes it easy to pair with wine. Find at well-stocked grocery stores and

Cook's Notes

Nutritional analysis is per tbsp. of mignonette.