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It’s getting to be entertaining season and oysters better be on your guest list. It is said oysters are best eaten in months that end in “r”- making them perfect for the holidays. If you can’t handle the heat of tabasco and want to class-it-up past cocktail sauce try champagne-vinegar mignonette. Found this recipe on epicurious. (*If youre not ready for raw oysters you can prepare per recipe.)
Good Luck & Happy Shucking!
For mignonnette
- 2 teaspoons Champagne vinegar
- 1 1/2 teaspoons finely chopped shallot
- Pinch of coarsely ground black pepper
- Pinch of sugar
- 1 teaspoon finely chopped fresh flat-leaf parsley
Make mignonnette:
Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.






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Paula
Posted on November 30th, 2008 at 2:23pm
Thanks for the oysters! I love mignonnette!