Sometimes simple is best and this is certainly the case with Oysters. You’ll love my Oysters with French Shallot Vinaigrette (Mignonette). The Vinaigrette only has 3 ingredients and tastes great!

Whether it is a special occasion, such as Valentines Day or a job promotion, or simply Friday night, Oysters with French Shallot Vinaigrette (Mignonette) are always welcome. It is so lovely sharing a special plate of ice cold seafood and a glass of bubbles with a loved one. Oysters are a delictae beauty and this dressing doesnt overpower the flavour. It is a match made in heaven.

Ingredients:

Shallot
Red wine vinegar
White wine vinegar
Oysters, I used pacific oysters from Coromandel
Lemon
Ice, crushed is easiest

How to make Oysters with French Shallot Vinaigrette:

Take a small bowl and add the shallots, the red wine vinegar and the wine wine vinegar. Mix together.

To serve, place ice in your Biroix or a large serving platter, place the oysters on the ice with wedges of lemon. Drizzle vinaigrette over the oysters and enjoy with a glass of bubbly and some beautiful bread and butter.

If you are looking for more recipes that are perfect to share with a loved one, check out my posts for Blackberry Semifreddo and Chocolate Cob Loaf.

Common questions about Oysters with French Shallot Vinaigrette:

What wine shall I serve with the Oysters? Without a doubt bubbles, Champagne, Prosecco or a lovely NZ Methode.

How long will the Vinaigrette last? It will keep for 7 days in the fridge.

Oysters with French Shallot Vinaigrette (Mignonette)

Ingredients

1 shallot finely diced
2 tablespoons red wine vinegar
½ cup white wine vinegar
To serve
1 dozen Oysters I used pacific oysters from coromandel

Instructions

In a bowl, add the shallots, the red wine vinegar and the wine wine vinegar.
Mix together.
To serve, place ice in your Biroix, place the oysters on the ice with wedges of lemon. Drizzle vinaigrette over the oysters and enjoy with a glass of bubbly and some beautiful bread and butter.

Recipe Notes

You can make this dressing a day in advance and refrigerate until needed.

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