4.8 Trusted Shops 22.167 reviews

🍂 Autumn Deals 🍁 Up to 90% off – Shop now!

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Oesters met mignonettesaus en knapperig brood

Seafood Starter French Festive Quick No-nonsense

Oysters may sound like something for a restaurant, but serving them at home is much easier than you think. With a good oyster knife you can open them safely and quickly, even if it's your first time.

The mignonette is the classic companion: a tangy mix of red wine vinegar, shallot and freshly ground pepper. That bright, acidic kick makes the oyster's saltiness taste even better. Serve with crusty bread and you have a moment at the table people will remember.

x_ckl_recipe_markerOysters with mignonette sauce and crusty bread Fresh oysters with a tangy mignonette of red wine vinegar and shallot. Simple, elegant and always a hit when you want to serve something special. How to make oysters with mignonette sauce? Amuse / Starter French 2-4 people 15 min 15 min

Make the mignonette: mix 4 tbsp red wine vinegar with the very finely chopped shallot and 1 tsp freshly ground black pepper in a small bowl. Stir well and set aside so the flavors can develop.
Place a damp tea towel on your work surface. Put an oyster with the rounded side down on the towel so it won't slip. Fold the towel partially over the oyster for extra grip and safety.
Insert the tip of the oyster knife into the hinge of the oyster, the narrow point at the back. Twist the knife gently back and forth until you feel the hinge give. Pry, don't push hard.
Slide the knife horizontally along the inside of the top shell to cut the adductor muscle. Lift the top shell off carefully. Discard the empty top shell.
Also cut the lower adductor muscle free so the oyster sits loose in the shell. Check for any shell fragments in the liquor and remove them with the tip of the knife if needed.
Place the opened oysters on a platter of coarse sea salt or crushed ice so they don't tip and so the liquor stays in the shell. Repeat for all oysters.
Slice the baguette on the diagonal and toast the slices briefly in a grill pan or under the broiler until lightly browned and crisp.
Serve the oysters immediately on the platter with the bowl of mignonette, lemon wedges and the toasted baguette. Let everyone drizzle a little sauce over their oyster and taste it in one mouthful.

Seafood Starter French Festive Quick No-nonsense 12 fresh oysters (size 3 or 4) 1 shallot, very finely chopped 4 tbsp red wine vinegar 1 tsp freshly ground black pepper 1 lemon, in wedges 1 baguette Coarse sea salt or crushed ice (for serving) Oyster knife Oyster holder or damp tea towel Small bowl Grill pan or oven grill Serving platter Bread knife Oyster Knife oyster-knife Oyster Glove oyster-glove Small Bowls small-bowls Serving dishes serving-dishes Cosy & Trendy Oyster Knife With Wooden Oyster Holder Cosy & Trendy ["Oestermes"] Cosy & Trendy Oyster Knife Professional - 5.5 cm Cosy & Trendy Oestermes Laguiole Style de Vie Oyster Knife Gift Set Exclusive Edition - Luxury Line Laguiole Style de Vie Geschenkset Laguiole Style de Vie Oyster Knife with Oyster Holder Laguiole Style de Vie ["Oesterset"] Cheese board with honey, walnuts and fig jam foodies-kaasplank-met-honing-walnoten-en-vijgenjam Glutenvrije cassavemeel-blini's met crème fraîche en gerookte forel foodies-glutenvrije-cassavemeel-blini-s-met-creme-fraiche-en-gerookte-forel Salmon and lobster thermidor as a Christmas starter foodies-zalm-en-kreeft-thermidor-als-kerstvoorgerecht Classic beef carpaccio with arugula and Parmesan foodies-klassieke-rundercarpaccio-met-rucola-en-parmezaan

Recipe

Oysters with mignonette sauce and crusty bread

Fresh oysters with a tangy mignonette of red wine vinegar and shallot. Simple, elegant and always a hit when you want to serve something special.

Course	Amuse / Starter
Kitchen	French
Servings	2-4 people

Preparation time

Preparation time	15 min
Total	15 min

Equipment

Oyster knife
Oyster holder or damp tea towel
Small bowl
Grill pan or oven grill
Serving platter
Bread knife

Ingredients

12 fresh oysters (size 3 or 4)
1 shallot, very finely chopped
4 tbsp red wine vinegar
1 tsp freshly ground black pepper
1 lemon, in wedges
1 baguette
Coarse sea salt or crushed ice (for serving)

How to make oysters with mignonette sauce?

Make the mignonette: mix 4 tbsp red wine vinegar with the very finely chopped shallot and 1 tsp freshly ground black pepper in a small bowl. Stir well and set aside so the flavors can develop.
Place a damp tea towel on your work surface. Put an oyster with the rounded side down on the towel so it won't slip. Fold the towel partially over the oyster for extra grip and safety.
Insert the tip of the oyster knife into the hinge of the oyster, the narrow point at the back. Twist the knife gently back and forth until you feel the hinge give. Pry, don't push hard.
Slide the knife horizontally along the inside of the top shell to cut the adductor muscle. Lift the top shell off carefully. Discard the empty top shell.
Also cut the lower adductor muscle free so the oyster sits loose in the shell. Check for any shell fragments in the liquor and remove them with the tip of the knife if needed.
Place the opened oysters on a platter of coarse sea salt or crushed ice so they don't tip and so the liquor stays in the shell. Repeat for all oysters.
Slice the baguette on the diagonal and toast the slices briefly in a grill pan or under the broiler until lightly browned and crisp.
Serve the oysters immediately on the platter with the bowl of mignonette, lemon wedges and the toasted baguette. Let everyone drizzle a little sauce over their oyster and taste it in one mouthful.

Cooking mode Prevents your screen from going to sleep

The secret to well-opened oysters is the right tool. A sturdy oyster knife with a good grip makes the difference between smooth work and frustration at the table. Choose quality and you'll open them effortlessly, even with guests watching.

Want to vary it? Add a small spoonful of crème fraîche and some finely chopped chives to the mignonette for a creamier version. Or go for the pure experience: just a drop of lemon and nothing else. That way you taste the sea exactly as it is. Enjoy.

Related recipes

Cheese board with honey, walnuts and fig jam

Assemble the ultimate cheese board with a mix of hard and soft cheeses, sweet fig jam and crunchy walnuts. Perfect for a convivial drinks gathering or a relaxed evening with friends.

View post

Glutenvrije cassavemeel-blini's met crème fraîche en gerookte forel

Deze luchtige blini's van cassavemeel zijn van nature glutenvrij en klaar in een handomdraai. Met een lepel crème fraîche en zachte gerookte forel serveer je iets bijzonders.

View post

Salmon and lobster thermidor as a Christmas starter

A festive Christmas starter where juicy salmon and lobster tail are gratinéed in a creamy thermidor sauce. Flavorful, elegant and perfectly suited for an unforgettable Christmas dinner.

View post

Classic beef carpaccio with arugula and Parmesan

An elegant beef carpaccio with peppery arugula, crisp Parmesan and a lemon-olive oil dressing. Perfect as a starter for a dinner with friends or family.

View post