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Oysters with mignonette sauce Add to ...

To prepare an oyster platter, get them shucked at the fishmonger the day of the party, put them on ice and serve them on a cold tray. Garnish with lemons and grated horseradish or mignonette sauce. This traditional French sauce for oysters gives them a piquant flavour.

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  • Ready time: 5 minutes
  • Servings: 3 hours including chilling time


36 oysters

1/4 cup red wine

1/4 cup red wine vinegar

2 tablespoons chopped shallots

2 teaspoons cracked peppercorns

1 teaspoon grated lemon rind


Combine red wine, red wine vinegar, shallots, peppercorns and lemon rind and bring to a boil. Remove from heat. Let sit for 2 hours to concentrate the flavours. Chill before serving with oysters. Makes about 1/2 cup.

Suggested Wine Pairings

A sake martini is a fine theme cocktail for this appetizer (two parts gin or vodka to one part good sake, stirred not shaken). Sparkling wine is versatile and festive – I’d suggest Spanish cava or trendy prosecco from Italy. Grassy Chilean sauvignon blanc is a flexible and affordable white-wine option, while zippy, slightly chilled Beaujolais, the French red, won’t be a total disaster with oysters. Beer-wise, I’d opt for a slightly bitter, refreshing Czech-style pilsner. - Beppi Crosariol

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