Oysters on the Half Shell with Blood Orange Mignonette

👩🏻‍🍳 Tamara Talks – What is Mignonette?

While I’ve enjoyed oysters on the half shell all of my life, the first time I actually had mignonette was in Bodega Bay – north of San Francisco – when we celebrated my Dad’s 75th birthday in 2013. We ate lunch at a Portuguese bait and tackle shop that had the most unbelievably fresh oysters I’ve ever had the pleasure of sliding into my mouth. That is when my love affair with mignonette began. Until that day, I had always enjoyed oysters on the half shell with a lemon wedge and cocktail sauce…

A traditional French mignonette is a sauce made with vinegar, finely minced shallots, and cracked pepper. Originally, mignonette referred to a cheesecloth sachet of peppercorns, cloves, and herbs, and it was used to flavor liquids. You may find a variety of other ingredients in the sauce, but it will contain (good quality) vinegar, finely minced shallots, and cracked pepper. Oysters and mignonette is a French culinary tradition that I love, and I felt it would lend itself well to a Latin-inspired version.

So, how did I “land” on a Blood Orange Mignonette? I tend to cook with fresh, seasonal ingredients, and as I’ve mentioned, blood oranges are amazing in the Rio Grande Valley this time of year. I wanted to take the mignonette sauce in a less-traditional direction, and given my enthusiasm for our local healthy Mexican flavor profile, it seemed like a good place to start.

This combination of blood orange juice, Orange Muscat Champagne Vinegar (substitute champagne vinegar), finely minced shallot and jalapeño, bacon, and fresh cracked pepper is good enough to drink on its own, but oh it makes the oysters sing! I cannot wait to prepare Oysters on the Half Shell with Blood Orange Mignonette as a starter for our stay-at-home Valentine’s Day dinner…

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• oysters – Oysters on the half shell must be fresh. Select tightly closed oysters that smell briny like the ocean. Keep in mind that oysters are best during specific seasons. Be sure to know the source and whether they’re safe to consume.
• fresh orange juice – If you can’t get blood oranges, use the best quality orange or tangerine you can find. Cara cara oranges aren’t as deeply hued, but the beautiful pink would be lovely as well.
• vinegar – I love the orange muscat champagne vinegar, but I can’t always find it. Playing with different vinegar is fun. Try this orange blossom champagne vinegar, or this blood orange vinegar.
• shallot – Red onion is a good substitution, but it needs to be very finely minced.
• jalapeño
• bacon – Bacon is an optional ingredient, but we love the addition! The choice is yours.

❓ FAQ

💭 Top Tip

Make the mignonette in advance and shuck the oysters just prior to serving. Keep the crumbled bacon separate until just before serving. You can keep it in the refrigerator a day or two.

🍷 Pairing Suggestions

We LOVED this dish paired with a Lemon Cucumber Basil Martini (future post). The lemon complemented the oysters and citrus notes. The oysters and mignonette sauce would also pair well with a crisp sauvignon blanc, or for craft beer lovers, a Saison.

I have recently (with fear and trepidation) decided I need to do more (and better) videos. If you will leave a comment on this post expressing interest in an oyster shucking and/or mignonette sauce video, I promise to provide one! Would you like to see more or fewer recipes featuring these types of ingredients?