Oysters & Mignonette

Oysters & Mignonette

12 East Coast Oysters (I prefer cocktail style)
1 Large Shallot,
1/4 C White Wine Vinegar
Zest from 1/2 of a Lemon
Cracked Pepper & Salt
Finely chopped Chives

For those of you who have dined in the restaurant for dinner, you are likely familiar with this dish. I often serve it as the amuse bouche before your meal. My favourite types of oysters to get are Malpeque, Lameque, and Village Bay, all from Rodney’s Oysters.

In a medium heat pan, add a couple glugs of canola oil, along with the shallots, and allow them to sweat until transluscent (approximately 5 minutes). Deglaze with a glug of Riesling, and allow to cool.

Once cooled, combine the shallot, vinegar, zest, cracked pepper and salt to taste.

Spoon mignonette onto raw oysters and top off with a pinch of chives.

Wine Pairing:
Vineland Estates Winery
2012 Circle of Friends Rick’s Riesling