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Huîtres à l’échalote, vinaigre de miel et agrumes

Oysters with Mignonette Sauce Recipe

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Prep Time:15 minutes
Total Time:15 minutes
Course: Appetizer, Starter
Cuisine: French
Servings: 4 servings

Equipment

  • Oyster knife

Ingredients

  • 12 oysters
  • 20 cl honey vinegar (Melfort type)
  • 1 large shallot finely chopped
  • 1 little organic orange zest
  • 1 little organic lemon zest

Instructions

  • Start by opening the desired number of oysters per person, place them on a tray and set aside in a cool place, covered with a large clean cloth.
  • In a bowl, mix the honey vinegar, finely chopped shallot and orange and lemon zest (adjust to taste).
  • Let stand until ready to serve and enjoy.

Notes

I count 3 oysters per person as a starter or aperitif because we like to offer several small dishes but if you are a gourmand, don't hesitate to count more per person.