Fresh Oysters With A Mignonette Dressing

Fresh Oysters With A Mignonette Dressing – some moments are made for oysters. And there’s a reason this classic French dressing has been served along side oysters for 100’s of years. And it’s even more perfect with sweet, plump Pacific oysters. This French shallot vinaigrette dressing is a simple classic. The recipe is all about the diced shallots, vinegar and a good pinch of pepper. Perfect with the natural taste of oysters!

Half shell oysters on ice.

How to make a mignonette dressing

To make this recipe you simply combine the diced shallots with red wine vinegar, mineral water and a good pinch of salt and pepper. Then store the dressing in the fridge, which allows it to marinate. And makes it a great recipe for preparing ahead, ready for you to serve with your prepared oysters.

You can store this dressing in an air tight container in the fridge and it will last a few weeks. Making it a great dressing to have ready on the go, this class vinaigrette dressing also works great with other seafood or salads.

You might also love:

Types of oysters

Oysters can be harvested 2 ways, either off the rocks or dredged.

Rock oysters are generally farmed on ropes in oyster farms in tidal estuaries. The tide brings in the nutrients needed for the oysters to grow.

Rock oysters in New Zealand are generally named from where the oyster farms are located. Some well known farms are Clevedon Coast, Mahurangi oysters, Te Matuku oysters or Kaipara oysters.

Dredged oysters are raked from the sea floor where known natural oyster beds are. This method of harvesting is strictly managed. With quota numbers and short seasons, to keep the oyster stocks in good shape each year.

The Bluff oyster is the most famous in New Zealand. The season runs from March to around August. Each year oyster lovers wait in anticipation for the season to start to get their bluff oyster fix.


Here in New Zealand, we are lucky to have Moana Seafood who harvest delicious Pacific oysters, which are available all year round. Wild farmed in pristine waters of New Zealand. New Zealand Pacific oysters have a deep shell, producing plump meat and fresh, crisp flavours with a sweet creamy finish.

Vinaigrette dressings pair perfectly with oysters. And our delicious mignonette dressing is a classic way to enjoy oysters! Enjoy!

Half shell oysters with mignonette dressing.

Love this dish? Please leave us a review below. And come join us on social, tag us in your delicious photos Facebook, Instagram or Pinterest. Hungry for more deliciousness? Subscribe to our newsletter, to receive our latest e-recipe book and never miss another ATK recipe!

Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane’s understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it’s like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.

Happy cooking!

Half shell oysters with mignonette dressing.
Print Recipe
5 from 9 votes

Fresh Oysters With A Mignonette Dressing

Fresh oysters served with a mignonette dressing, there is a reason this classic French shallot dressing has been served with oysters for 100's of years! Enjoy!
Prep Time10 mins
Total Time10 mins
Course: Dinner, Dinner Party, Entertaining, entree
Cuisine: French
Keyword: Dinner party inspiration, Dressing, entree, French, French shallot vinaigrette, Mignonette dressing, Oysters, Seafoos, Sharing platter
Author: Shane Avant


  • 1 doz Fresh ½ shell oyster See notes
  • 2 Shallots Peeled, finely diced
  • ¼ cup Red wine vinegar
  • ¼ cup Mineral water
  • Salt and pepper To taste


  • Place diced shallots, red wine vinegar and mineral water into a small bowl and mix well.
  • Season with a pinch of salt and a good grind of black pepper, place in the fridge and allow the dressing to marinate for a couple of hours.
  • To prepare your oysters, check for any shell then cut away the muscle that holds the oyster to the shell.
  • Serve your oysters on a bed of ice with a side of the mignonette dressing and enjoy!


For this recipe ee used pacific oysters, but check what’s sustainable in your region.

5 thoughts on “Fresh Oysters With A Mignonette Dressing”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating