clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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.


  • 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)


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.

Recipe Card powered byTasty Recipes