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Mignotte

Makes enough for a few dozen oysters. Best made at least a day in advance, to let the flavour meld.

Ingredients

  • 1 dozen fresh Mahurangi Oysters on the half shell
  • 1 Shallot, very finely chopped 
  • ½ cup White wine vinegar (I used a good quality chardonnay vinegar) 
  • 2 Tbsp Red wine vinegar 

Directions

  1. Chop the shallot as finely as you can. Put in a small mixing bowl.
  2. Add all the vinegar and a little cracked pepper. Mix together with a fork.
  3. Serve drizzled over fresh oysters on the half shell. Also serve the oysters with fresh lemon.

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