Oysters on the Half Shell with Mignonette Sauce

In France, coarse ground pepper is called mignonette and is a main ingredient of mignonette sauce, which is served with oysters. Spoon a small amount of the sauce on each oyster as you prepare to eat it.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Stand: 2 hrs

Oysters on the Half Shell with Mignonette Sauce

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2.5 by 2 people

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Directions

  1. To make the Mignonette Sauce, in a small bowl, combine the shallots, vinegar, and pepper. Let stand at room temperature for 2 hours to marry the flavors. Just before serving, pour in the champagne.
  2. To clean the live oysters, using a stiff brush, thoroughly scrub the shells under cold running water. Drain the shells, upright with the flat shell on top, on paper towels.
  3. It is best to open the oysters right before they are going to be eaten, but they can be opened up to 30 minutes before serving.
  4. To serve, arrange each of the oysters on a half shell on a serving plate. Serve with Mignonette Sauce. Makes 8 servings.
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Nutrition Facts (Oysters on the Half Shell with Mignonette Sauce)

  • Per serving:
  • 62 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 22 mg chol. ,
  • 152 mg sodium ,
  • 6 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 4 g pro.
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