Oysters on the Half Shell with Mignonette Sauce

Katie Lee - Comfort Table - Pg 164.jpeg

2 Servings

Prep Time: 15 Minutes.

Oysters are supposed to be an aphrodisiac. I'm not so sure about that, but I really like eating them. They make for a nice light appetizer paired with a glass of Champagne-perfect for a romantic dinner.

Shucking oysters can be difficult, so just ask your fishmonger to do it for you and pack them on ice.



  • 1 Shallot, Minced

  • ¼ Cup Red Wine Vinegar

  • ¼ Cup Sherry Vinegar

  • Lemon Wedges, for Garnish

  • 8 Oysters on the Half Shell

  • Pinch of Freshly Ground Black Pepper


Mix shallots, vinegars, sugar, and pepper until sugar dissolves. Serve oysters on the half shell on a bed of crushed ice, with mignonette sauce on the side and garnished with lemon wedges.

This recipe is also featured in my cookbook!