Oyster Mignonette Sauce
Try oyster mignonette if you want something with a more delicate flavor than cocktail sauce. The classic recipe is red wine vinegar, shallots and black pepper which many refer to as the “mother sauce”. That’s because you can add, subtract or modify the ingredients with your own creative ideas.
Recently my doorbell rang and when I opened the door a car was exiting the driveway. As it sped away, I found a portable cooler on the mat. While standing there I received a text message that read, “you have a package at your front door – enjoy”. It was the best ding, dong, dash present I have ever received, a care package of fresh blue point oysters.
While shucking, I was startled to find something extra and it wasn’t a pearl. There were pea-sized crabs tucked inside two of the oysters. Technically they’re parasites that feed off the same plankton that nourish the oyster. I had never seen one before, but the NYC Oyster Bar claims to find as many as 1,000 on a busy day. Their shuckers are trained to remove them and that explains why they were a mystery because almost all restaurants do the same. If you are wondering, mine were quite tasty, like any crab, with a slightly sweet and briny flavor!
Some people believe finding a pea crab in their oyster brings good luck. I’m lucky to have a thoughtful friend.
- Yield: 1/2 cup 1x
- 1/4 cup red wine vinegar
- 1/4 cup tarragon vinegar
- 4 TBL minced shallot
- 1/4 tsp sea salt
- 1/4 tsp fresh, coarsely ground white pepper
- Mince the shallot
- Combine all the ingredients in a small bowl
- Cover, shake well and refrigerate overnight
- Serve with fresh shucked oysters!