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!
Perfect all year round for entertaining friends or celebrating that special occasion. This simple oyster dressing will certainly let the oyster sing. Looking for dishes that are perfect for entertaining? Take a look at our rice paper rolls, spicy New Zealand mussels, Thai seafood salad and san choy bau and create a table to wow your family and friends!
You only need a few simple ingredients to create this classic but perfectly balanced French dressing:
- Fresh half shell oyster - we used pacific oyster but find out what oyster are available and sustainable in your region.
- Shallots / eshallots - for a little sweetness.
- Red wine vinegar - go for good quality like Forvm brand.
- Mineral water - leave the tap water in the tap for this elegant dish and go for pure mineral water.
- Salt and pepper.
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.
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How to store the dressing.
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 classic vinaigrette dressing also works great with other seafood or salads.
Oysters can be farmed, raked 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.
Rakes oysters are simply gather from their beds, using a rake. Provide better control on size and less damage to the beds.
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.
Half shell oyster's are cleaned prior to packaging. To prepare them, check for any shell that might have been chipped and left in oyster while shucking. Then using your oyster knife or a sharp knife, cut away the muscle that holds the oyster to the shell.
Here in New Zealand, we are lucky to have 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.
Our delicious French mignonette dressing is a classic way to enjoy oysters!
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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, that the whole family will enjoy.
Fresh Oysters With A Mignonette Dressing
- 1 doz Fresh ½ shell oysters See notes
- 2 Shallots (Eshallots) 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 loose bits of shell. Then cut away the muscle that holds the oyster to the shell.
- To serve, place the oysters on a bed of ice with a side of the mignonette dressing and enjoy!