- In small blender or food processor, blitz rice wine vinegar, parsley, shallot, lemon zest, lemon juice, salt and pepper until parsley is finely chopped. Adjust lemon juice and seasonings to taste.
- Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.
Substitute lemon with lime zest and juice.