Briny, freshly shucked oysters are served on the half shell and topped with a cucumber mignonette—a twist on the classic French vinegar-based condiment, featuring finely diced cucumber, shallots, and a bright splash of champagne vinegar. The result is light, clean, and luxuriously elegant with just the right amount of crunch and acidity.
In a small bowl, combine:
Cucumber
Shallot
Vinegar
Salt, pepper, and sugar (if using)
Stir and taste—adjust acidity or salt as needed.
Chill in the fridge for at least 15–30 minutes to allow flavors to marry.
Scrub oysters under cold water with a stiff brush.
Carefully shuck oysters, using an oyster knife and thick towel (protect your hand!).
Twist the knife at the hinge until it pops open.
Cut the muscle underneath to release the oyster.
Keep oysters in the deeper shell with as much liquor as possible.
Place each oyster on a bed of crushed ice or rock salt to stabilize.
Spoon ½ teaspoon of cucumber mignonette over each oyster.
Garnish with optional herbs, lime zest, or microgreens.
Serve immediately, chilled, with cocktail forks and lemon wedges on the side.
Use extra-fresh oysters, ideally from a reputable fishmonger on the same day.
Keep oysters chilled on crushed ice at all times for safety and presentation.
If you're new to shucking, wear a cut-resistant glove or use a shucking cradle for safety.
Add finely minced jalapeño or ginger for a spicy edge.
Swap cucumber for green apple for a tart twist.
Add a splash of prosecco to the mignonette for effervescence.
Drink with: Champagne, Muscadet, or a crisp Sauvignon Blanc
Serve alongside: Blinis, mignonette variations, or a cucumber gin cocktail
Occasions: Holiday appetizers, romantic dinners, cocktail hour
4 servings