Oyster With Classic French 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.

How are oysters harvested?

Farmed - grown on ropes in oyster farms in tidal estuaries. The tide brings in the nutrients needed for the oysters to grow. Raked - the oysters are simply gather from their beds, using a rake. Provide better control on size and less damage to the beds. Dredged - Collected from the seafloor this method has to be strictly managed.

When purchasing oysters always asked where they have come from and how they were harvested.

Learn More

Oysters With Mignonette Dressing

2-4 servings


10 minutes


1 doz Fresh ½ shell oysters 2 Shallots (Eshallots) Peeled, finely diced ¼ cup Red wine vinegar ¼ cup Mineral water Salt and pepper 

View More





– 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!

For tips, storage and serving suggestions head to