Oysters with Verjus Mignonette

Total Time
15 mins

Doug Lipton of Healdsburg Shed in Northern California shucks local Hog Island oysters to order for guests at Thanksgiving, serving them with this bright sauce and a French Champagne like Larmandier-Bernier “Longitude.” If you don’t want to shuck oysters yourself, order them on the half-shell from a fish market. The mignonette makes enough for about 4 dozen oysters.

This recipe, and others like it, can be found in the article “7 Ways with Oysters for New Year’s Eve.”

Photo: Thomas J. Story

1/2 cup verjus*

1/2 cup Champagne vinegar

1/4 cup minced shallots

1/2 teaspoon cracked pepper

Chilled oysters on the half-shell

Crushed ice or rock salt

Lemon wedges (optional)

Step 1

Combine verjus, vinegar, shallots, and pepper in a small bowl.

Step 2

Line 2 or 3 platters with crushed ice. Nestle oysters on top, keeping them level. Garnish with lemon wedges if you like and serve with mignonette.

Step 3

* Verjus is juice pressed from unripe grapes, and its mild acidity--versus the higher acidity of vinegar--makes it easy to pair with wine. Find at well-stocked grocery stores and sweetwatercellars.com.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories19

% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.4mg1%
Total Carbohydrate 1.3g1%

Dietary Fiber 0.0g0%
Protein 0.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Oysters with Verjus Mignonette