Raw Oysters with Mignonette and Soy-Ginger Sauce

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 5 servings
Share This Recipe


Mignonette Sauce:

1/2 cup red wine vinegar

2 tablespoons finely chopped shallot 

1 teaspoon white pepper 

Soy-Ginger Sauce:

1/4 cup sesame oil

1/4 cup rice wine vinegar 

2 tablespoons soy sauce 

2 teaspoons grated ginger 


2 dozen oysters

Crushed ice, for serving

Lemon wedges, for garnish 

Fresh parsley, for garnish 


Special equipment:
an oyster knife
  1. For the mignonette sauce: Mix together the red wine vinegar, shallots and 1 teaspoon white pepper. Cover with plastic wrap and refrigerate until ready to serve. This sauce can be made 1 day in advance.
  2. For the soy-ginger sauce: Mix together the sesame oil, rice wine vinegar, soy sauce and ginger. Cover with plastic wrap and refrigerate until ready to serve. This sauce can be made 1 day in advance.
  3. Shuck the oysters: Using a thick tea towel, hold an oyster firmly in one hand with the flat side facing up. With your other hand, insert an oyster knife into the oyster's hinge, easing it in where you can; make sure the hand holding the oyster is well protected by the towel. Once you feel the knife firmly anchored in the hinge, twist it to pop open the oyster.
  4. Clean the knife and then slide it along the top shell to release the muscle from the shell; remove and discard the top shell. Run the knife under the oyster to detach it from the bottom shell--this ensures the oyster will slide into your mouth when eaten. Discard any oysters that have an unpleasant odor.
  5. Place the oysters on a large platter filled with crushed iced, and garnish with lemon wedges and parsley. Serve immediately with the sauces on the side.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.