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Level
very easy
Prep Time
10 min
Total Time
15 min
Makes
1 cup (250 mL)

Ingredients

1/2 cup
rice wine vinegar
125 mL
1/2 cup
roughly chopped fresh parsley
125 mL
1
large shallot, finely diced
1 tsp
grated lemon zest
5 mL
2 tsp
lemon juice, or to taste
10 mL
1/4 tsp
each salt and pepper, or to taste
1 mL

Method

Step 1
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.
Step 2
Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 Tbsp/15mL):
Calories:
5
Fat:
0 g
Saturated Fat:
0 g
Carbs:
2 g
Fibre:
0 g
Sugar:
1 g
Cholesterol:
0 mg
Protein:
0 g
Sodium:
45 mg
Potassium:
0