With modern oyster harvesting, oysters are a now a safe and refreshing year round indulgence. We shuck and slurp year round and serve with beer and champagne equally. There is an element of fun in becoming a shucking expert. A good knife and some hand protection and learning to pry open the shells and gently disconnect the muscle from the shell is ultra satisfying. Experimenting with mignonette, a fancy French word for a vinegar based sauce made to serve alongside oysters, adds depth and creativity to briny, sweet, creamy, earthy, and metallic oysters. The sauce can instantly ups the flavor profile and its taste changes depending on which variety of oyster it accompanies. Yuzu is a type of Japanese citrus with a tart profile that mixes tangy lemon, sweet orange, and bitter grapefruit. It has a lovely honeysuckle like fragrance and is wonderful when added to mignonette.
cuisine Japanese
difficulty Easy
season Year Round
serves 4 to 6


  • 1 dozen oysters, freshly shucked
  • 4 tablespoons yuzu juice
  • 1 tablespoon shallot, finely minced
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons champagne vinegar
  • Crushed ice
  • Micro mint leaves, tiny edible flowers, garnish


  1. In a small bowl, stir together all ingredients except for the oysters. Let sit for 10 minutes or up to 1 hour before serving.
  2. Just before serving, shuck the oysters with a shucking knife and arrange on a platter. Add a teaspoon of mignonette over each oyster and serve immediately.