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Jersey Oysters with Shallot Mignonette
Fresh Jersey oysters served simply with a classic shallot and red wine vinegar mignonette. Pure, briny, and utterly delicious.
Prep Time
15 mins
Total Time
15 mins
Calories
144 kcal
Difficulty
easy
Equipment
2 items
Cost
£12.85/serving
Cuisine:
Dietary:
Mood:
Ingredients
Servings
2
12wholeJersey oysters(fresh, unopened)
£24.00
2wholeshallots(finely diced)
£0.30
4tbspred wine vinegar
£0.15
1tspblack pepper(freshly cracked)
£0.05
4wholelemon wedges(for serving)
£0.20
as neededcrushed ice(for serving)
£1.00
Total Cost
£25.70
£12.85 per serving
Instructions
- 1.Make mignonette: combine finely diced shallots, red wine vinegar, and cracked black pepper in a small bowl. Let sit for 10 minutes.
- 2.Scrub oyster shells under cold running water to remove any dirt or debris.
- 3.Shuck oysters: hold oyster flat-side up in a towel, insert oyster knife at the hinge, twist to pop open. Slide knife along top shell to cut muscle, remove top shell.
- 4.Slide knife under oyster to detach from bottom shell, being careful to keep the liquor (juice) in the shell.
- 5.Arrange oysters on a bed of crushed ice. Serve immediately with mignonette and lemon wedges.
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My Notes
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Nutrition Information
Nutrition per serving (250g)
144 kcal / 602 kJ
Carbs
7.2g
3% of RDA
Fat
4.8g
7% of RDA
Protein
15.6g
31% of RDA
Detailed Breakdown
Fibre
1.6 g
5% of RDA
Sugar
2.4 g
3% of RDA
Sodium
288 mg
13% of RDA
Saturated Fat
1.2 g
6% of RDA
Chef's Tips
Jersey oysters are available year-round from local oyster farms
Always buy oysters from a reputable source and check they're tightly closed
Oysters should smell fresh and briny, never fishy
Serve ice-cold for the best flavor and texture
Cooking Equipment
Oyster knife
Small bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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