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Oyster With Mignonette

Oyster With Mignonette

 Serves: 4-6     Prep Time: 10mins



  • 1 Asian (red) eschalot, finely chopped
  • 100ml aged cabernet merlot vinegar (substitute red wine vinegar)
  • Crushed ice
  • 2 dozens freshly shucked oysters BUY
  • Snow pea tendrils (optional), to serve


  1. Combine eschalot and 1 tsp salt flakes in a bowl and set aside for 10 minutes to pickle. Add vinegar and stir to combine.

  2. Cover a large platter with crushed ice. Top with oysters and snow pea tendrils, if using. Serve immediately with mignonette.

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