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Oysters on the Half Shell with Green Apple Mignonette

Holiday 2021
F202106015.jpg
food and drink

BY: Eric Vellend

Mignonette, the Gallic oyster condiment, gets a makeover with tart apple, spicy jalapeño and fruity cider vinegar. Make sure to buy your oysters from a reputable fishmonger or oyster bar, and ask them to throw in a bag of crushed ice, which will save you the time and effort of making your own.

­1/4 cup (60 mL) cider vinegar
1/4 cup (60 mL) rice vinegar
1 tsp (5 mL) sugar
1/3 cup (80 mL) finely chopped Granny Smith apple
2 tbsp (30 mL) finely chopped shallot
1 tbsp (15 mL) finely chopped jalapeño
­1/4 tsp (1 mL) coarsely ground black pepper
24 oysters
Crushed ice
Thin slices of hot green chilli pepper for garnish (optional)

1. In a small mixing bowl, whisk vinegar and sugar until sugar is dissolved. Stir in apple, shallot, jalapeño and black pepper. Cover and refrigerate for at least 1 hour but no more than 6 hours.

2. Shuck oysters and arrange them on a platter of crushed ice. Spoon some mignonette over each oyster and garnish with chilli pepper, if using. Serve immediately.

Makes 24 oysters with mignonette

What to Serve

F202106015.jpg
food and drink

Oysters on the Half Shell with Green Apple Mignonette

Holiday 2021

BY: Eric Vellend

Mignonette, the Gallic oyster condiment, gets a makeover with tart apple, spicy jalapeño and fruity cider vinegar. Make sure to buy your oysters from a reputable fishmonger or oyster bar, and ask them to throw in a bag of crushed ice, which will save you the time and effort of making your own.

­1/4 cup (60 mL) cider vinegar
1/4 cup (60 mL) rice vinegar
1 tsp (5 mL) sugar
1/3 cup (80 mL) finely chopped Granny Smith apple
2 tbsp (30 mL) finely chopped shallot
1 tbsp (15 mL) finely chopped jalapeño
­1/4 tsp (1 mL) coarsely ground black pepper
24 oysters
Crushed ice
Thin slices of hot green chilli pepper for garnish (optional)

1. In a small mixing bowl, whisk vinegar and sugar until sugar is dissolved. Stir in apple, shallot, jalapeño and black pepper. Cover and refrigerate for at least 1 hour but no more than 6 hours.

2. Shuck oysters and arrange them on a platter of crushed ice. Spoon some mignonette over each oyster and garnish with chilli pepper, if using. Serve immediately.

Makes 24 oysters with mignonette

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