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Photograph of oysters on the half shell set on rock salt in a metal pan on a marble surface, topped with a red mignonette sauce.

Oysters on the Half Shell with Beet Mignonette

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 5 minutes + shucking
  • Total Time: 5 minutes
  • Yield: 46 servings 1x
  • Category: Appetizer
  • Cuisine: Seafood

Description

Serve oysters on the half shell with a roasted beet mignonette for an easy and festive holiday appetizer. Vibrant in color, this recipe can easily be served for a small party or multiplied for a large get-together.


Ingredients

Scale
  • ¼ cup tarragon or cider vinegar
  • 2 tablespoons finely diced roasted beet
  • 1 tablespoon minced shallot
  • 1½ teaspoon minced parsley
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon honey
  • 1 dozen fresh oysters, shucked, on the half shell
  • Crushed ice or rock salt for serving (optional)

Instructions

Combine all ingredients except oysters and ice; chill.

Arrange oysters on the half shell on a bed of shaved ice or rock salt. Spoon mignonette over oysters and enjoy.


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