The number one way I like my oysters is with a pinch of sea salt, a squeeze of lemon and a splash of Tabasco. My second favorite is the shallot mignonette recipe that we are giving to you here. It adds a nice tartness to the oysters with the vinegar and then great texture with the minced shallot, finished with herbaceous lemon thyme. It's truly the best and easiest way to dress your oysters before slurping them down with glee. Follow each slurp with a sip of La Marca Prosecco. Enjoy!
Lemon Thyme Shallot Mignonette
Serves 4 dozen Oysters
1/2 cup white wine vinegar
1/2 cup red wine vinegar
4 shallots, minced
5 sprigs lemon thyme, picked and chopped fine
1 teaspoon cracked black pepper
pinch sea salt
- Mix all ingredients together.
- Place in the refrigerator for 30 minutes before serving.
Tip 1: Always keep your oysters covered in ice before serving. This guarantees that they will be ice cold and taste wonderful.
Tip 2: Add a touch of Dijon mustard to any leftover shallot mignonette and then blend with olive oil in your blender to make creamy vinaigrette for salad the next day.