Oysters with mignonette
serves
6
Oysters with mignonette
Try out chef Josephine Perry's, from Sydney's Missy French, refreshing take on the much-loved oyster.
Ingredients (4)
- 2 tbs finely chopped eschalots
- 1/2 cup (125ml) red wine vinegar
- 18 freshly shucked oysters
- Lemon wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Combine eschalot and vinegar in a bowl with 1 tsp freshly cracked black pepper.
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2.Place shucked oysters over ice on a dish. Serve with mignonette and lemon wedges.
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