Oysters with Champagne Strawberry Mignonette on a bed of ice.

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Oysters with Champagne Strawberry Mignonette
A Lambert Produce Recipe

Oysters with Champagne Strawberry Mignonette Recipe

Oysters with Champagne Strawberry Mignonette on a bed of ice.

Oysters mignonette is an elegant and classic way to serve raw oysters in the shell. The fresh shucked oysters are drizzled with a mignonette dressing made with champagne vinegar, shallots, fresh strawberries and black pepper. Simple, elegant and delicious. Plus these Oysters with Champagne Strawberry Mignonette are so easy to make! Impress your guests with one of the best restaurant quality appetizer at home.

Prep

Ingredients

  • 1 shallot
  • 5 Lamberts strawberries
  • ¼ teaspoon fresh cracked black pepper
  • ¼ cup vinegar (champagne vinegar is great, but white wine vinegar or red wine vinegar will work just as well; avoid balsamic vinegar)
  • 12 Coffin Bay oysters (frozen, from Lamberts Fresh Produce)

Method

1. Peel and finely mince the shallot and place it into a non-metallic bowl.

2. Hull the strawberries, then finely chop them and add them to the shallots.

3. Pour over the black pepper and vinegar.

4. Stir to combine and let the mixture sit for 5 minutes.

5. Spoon the mignonette dressing on top of the oysters and serve.