Oyster Mignonette Recipe - Vancouver Catering Company

Mark Twain once said, “Twas a brave man indeed, who first ate an oyster.”

True, maybe, but aren’t we all glad he (or she, I suppose) did? With most people, oysters are a love ’em or hate ’em type of food. The reasonings behind the latter I’ve heard over the years are nearly all to do with their texture, though my personal favorite was “Um, I don’t eat things out of their homes.” Touche.

Personally? I can’t get enough of them.

As a chef there is something so intriguing about an ingredient as “pure” as an oyster. You can gather them from the ocean, shuck them open and shoot them down and they taste fantastic and exactly as you would expect, ice cold, salty, and depending on your oyster of choice, varying levels of sweetness and other subtle flavours.


For inexperienced oyster shoppers, shuckers or tasters, I encourage you to visit your local seafood and fish monger and buy some fresh ones to experience the art (aka the frustration) of learning to shuck oysters. Here is a great youtube video with a demonstration:

Oysters are great on their own or with a simple squirt of lemon, but here are a couple nice mignonette recipes. A mignonette is a classic french accompaniment for oysters, but here are a couple of my favorite variations:

Blood Orange Mignonette

1/4 cup blood orange juice

1/4 cup champagne vinegar (white wine vinegar or even rice wine vinegar works as well)

1 tablespoon finely diced shallots

1 tsp finely chopped flat leaf parsley

Pinch of salt and pepper

Sweet Chili Mignonette

2 tablespoons fresh lemon juice

2 tablespoons white wine or champage vinegar

2 tablespoons Thai sweet chili sauce

1 tablespoon finely diced shallots

Pinch of salt and pepper

Simply shuck your oysters and top each with about 1 tsp of the mignonette. Shoot ’em down like normal!