Three Oyster Mignonette Recipes From Champion Oyster Shucker Chris Manocchio

There’s a reason oysters are served with mignonette, cocktail or hot sauce: it works. Add some freshly grated horseradish and lemon wedges to your platter, and you’re all set.

Here, Toronto-based Chris Manocchio of Rodney’s Oyster House — an oyster-shucking champion who has recent wins at last year’s Tofino Oyster Festival and P.E.I.’s Canadian Oyster Shucking Championship under his belt — serves up three mignonette recipes. 

Each makes enough to adorn a dozen oysters. Simply stir the ingredients together in a small bowl, drizzle over the shucked body and enjoy!

 

Classic Mignonette

 

Ingredients:

½ cup (125 ml) red wine vinegar
1 teaspoon (2.5 g) black peppercorns, fresh cracked
1 shallot, minced

 

Champagne Mignonette

 

Ingredients:

½ cup (125 ml) Champagne vinegar
1 teaspoon (2.5 g) white peppercorns, fresh cracked
1 shallot, minced
(Great with East Coast oysters.)

 

Soy Mignonette

 

Ingredients:

⅓ cup (79 ml) rice vinegar
¼ cup (60 ml) soy sauce
3 scallions, slice fine
¼ teaspoon (1 g) white peppercorns, cracked
(Pair with West Coast oysters.)

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