Posted September 10, 2020

Recipe: Oysters with Champagne Mignonette

Eat + Drink

Shaker + Spear
Courtesy of Executive Chef: Carolynn Spence
Serves 2

Chef Spence’s Oyster-Shucking Tips:

  • Wedge the oysters into a dry towel on a counter to shuck.
  • Never hold a conversation while shucking….Shellfish must be respected when handling.
  • Shucking is not about force, it’s about leverage. It’s all about getting into the right little spot.
  • If you have any question or doubt, throw it out.


  • 6 oysters, shucked
  • ¼ c. shallot, finely diced
  • ½ tbsp. cracked pink peppercorn
  • ¼ c. champagne vinegar
  • ¼ c. water
  • ¾ tsp. prepared horseradish


  1. Shuck 6 oysters and arrange on serving tray over crushed ice.
  2. Combine remaining ingredients to make mignonette. (Note: Don’t add salt—the oyster’s brine will do their part.)
  3. Garnish as desired, with diced celery, lemon wedges or edible flowers.


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