Oysters with Cucumber Mignonette is a sophisticated yet simple appetizer that enhances the briny sweetness of fresh oysters with a crisp, tangy cucumber vinegar dressing. This no-cook dish is ideal for celebratory occasions, seafood towers, or as a light, refreshing start to an elegant meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) For the Oysters
12 fresh oysters, scrubbed and chilled
Crushed ice or rock salt (for presentation)
Lemon wedges, for serving
For the Cucumber Mignonette
¼ cup champagne vinegar or white wine vinegar
¼ cup finely diced seedless cucumber (English or Persian)
1 tbsp finely minced shallot
1 tsp sugar (optional, to mellow acidity)
Pinch of salt
Freshly ground white or black pepper, to taste
Optional: 1 tbsp chopped fresh dill or tarragon
Optional: splash of rice vinegar for subtle sweetness
Prepare the Cucumber Mignonette
1
In a small bowl, combine the vinegar, cucumber, shallot, sugar (if using), and a pinch of salt and pepper.
Stir well and let sit for 10 minutes to allow flavors to meld.
Chill until ready to use.
Shuck the Oysters
2
Using an oyster knife and a thick kitchen towel or glove, insert the knife at the hinge and twist gently to pop open.
Run the knife along the top shell to release it, then under the oyster to detach it from the bottom shell.
Place each oyster on a bed of crushed ice or rock salt to keep them stable and cold.
Serve
3
Spoon about 1/2 teaspoon of cucumber mignonette over each oyster.
Serve immediately with lemon wedges and optional hot sauce on the side.
Serving Suggestions
Variations
5
Add a dash of yuzu juice or lime zest for a citrusy twist.
Spicy version: Add a few drops of Tabasco or minced jalapeño to the mignonette.
Make it pink: Use red wine vinegar and add a few pink peppercorns for a rosy hue and mild spice.
Ingredients For the Oysters
12 fresh oysters, scrubbed and chilled
Crushed ice or rock salt (for presentation)
Lemon wedges, for serving
For the Cucumber Mignonette
¼ cup champagne vinegar or white wine vinegar
¼ cup finely diced seedless cucumber (English or Persian)
1 tbsp finely minced shallot
1 tsp sugar (optional, to mellow acidity)
Pinch of salt
Freshly ground white or black pepper, to taste
Optional: 1 tbsp chopped fresh dill or tarragon
Optional: splash of rice vinegar for subtle sweetness
Directions Prepare the Cucumber Mignonette
1
In a small bowl, combine the vinegar, cucumber, shallot, sugar (if using), and a pinch of salt and pepper.
Stir well and let sit for 10 minutes to allow flavors to meld.
Chill until ready to use.
Shuck the Oysters
2
Using an oyster knife and a thick kitchen towel or glove, insert the knife at the hinge and twist gently to pop open.
Run the knife along the top shell to release it, then under the oyster to detach it from the bottom shell.
Place each oyster on a bed of crushed ice or rock salt to keep them stable and cold.
Serve
3
Spoon about 1/2 teaspoon of cucumber mignonette over each oyster.
Serve immediately with lemon wedges and optional hot sauce on the side.
Serving Suggestions
Variations
5
Add a dash of yuzu juice or lime zest for a citrusy twist.
Spicy version: Add a few drops of Tabasco or minced jalapeño to the mignonette.
Make it pink: Use red wine vinegar and add a few pink peppercorns for a rosy hue and mild spice.
Oysters with Cucumber Mignonette
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