Three Oyster Mignonette Recipes From Champion Oyster Shucker Chris Manocchio
Photo: Marianna Massey/Getty Images
There’s a reason oysters are served with mignonette, cocktail or hot sauce: it works. Add some freshly grated horseradish and lemon wedges to your platter, and you’re all set.
Here, Toronto-based Chris Manocchio of Rodney’s Oyster House — an oyster-shucking champion who has recent wins at last year’s Tofino Oyster Festival and P.E.I.’s Canadian Oyster Shucking Championship under his belt — serves up three mignonette recipes.
Each makes enough to adorn a dozen oysters. Simply stir the ingredients together in a small bowl, drizzle over the shucked body and enjoy!
Classic Mignonette
Ingredients:
½ cup (125 ml) red wine vinegar
1 teaspoon (2.5 g) black peppercorns, fresh cracked
1 shallot, minced
Champagne Mignonette
Ingredients:
½ cup (125 ml) Champagne vinegar
1 teaspoon (2.5 g) white peppercorns, fresh cracked
1 shallot, minced
(Great with East Coast oysters.)
Soy Mignonette
Ingredients:
⅓ cup (79 ml) rice vinegar
¼ cup (60 ml) soy sauce
3 scallions, slice fine
¼ teaspoon (1 g) white peppercorns, cracked
(Pair with West Coast oysters.)
RELATED: