photo by Giada Paoloni
The best! Follow our three-step shucking instructions here. When you are ready to serve, we recommend simply adding a squeeze of fresh lemon juice. If you prefer to add more flavor try this basic mignonette sauce.
Mignonette Sauce
¼ cup white wine vinegar
1 tablespoon finely diced shallot
Freshly ground black pepper
Suggestion: add a bit of herb such as tarragon
4 tablespoons vinegar for every 1 tablespoon of shallot is a good ratio, but feel free to adjust to your liking. The key is to finely chop your shallot. Grind as much pepper as you like. Let these ingredients sit together for at least 1 hour to let the vinegar mellow the bite of the raw shallot. The pro tip for mignonette is to use a fork and just add the shallots to your oyster. Too much acid can overpower the essence of a fresh Fishers Island Oyster.