White Stone Oysters- Classic French Mignonette Sauce + Cocktail Sauce Recipe

Watch the recipe reel -here-.

When ever I go to Maine I always have to try some fresh Oysters. After being back for a week, I’m already missing this summer classic so I decided to prepare some for the family. I always need a little classic mignonette and lemon wedges for my oysters (sometimes I like it with a little spicy cocktail sauce as well).

Classic Mignonette is a french condiment that always accompanies oysters at Parisian brasseries.  This zippy condiment is also served at Maine staples like MC Perkins Cove to add a vinegary zest to briny oysters like these delicious White Stone Oysters.

These White Stone Oysters are harvested from North Point, VA and the flavor has a sweet mushroom, & vegetal notes at the forefront and delivesrs a salty miso finish.

INGREDIENTS

2 dozen White Stone Oysters

Mignonette Sauce

Cocktail Sauce

Lemon wedges

Classic French Mignonette Sauce For Oysters

1/2 cup dry white wine

1/2 cup red wine vinegar (or use 1/4 cup red wine vinegar and 1/4 champagne vinegar as original per original MC Perkins Cove recipe) 

Coarsely ground peppercorns (about 1/2-1 tsp) 

1/2 tsp celery salt (optional)

2 tbs finely chopped shallots

Pinch salt

Pinch sugar

Preparation: Combine all ingredients in a bowl, and mix lightly, add coarse ground pepper a little at a time until you get the right looking amount (you don't want to look heavy on black pepper).  Make ahead of time, will keep for a few days in the fridge if sealed tightly. 

Classic Cocktail Sauce For Oysters

1 cup tomato ketchup

2-4 tbs lemon juice (to taste)

2 tbs fresh grated horseradish

2 tsp celery salt

Dash of pepper (about 1/2 tsp)

~4 drops Tobasco sauce (to taste, more if you like it spicy) 

Preparation: Mix ingredients and chill.  Serve with oysters on the half shell with Mignonette sauce and lemon wedges. Make ahead of time, will keep for a few days in the fridge if sealed tightly.