Oysters on the Half Shell with Fennel-Coriander Mignonette

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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12 oysters (Belons or Kumamotos)

1/2 cup finely diced fennel (save the sprigs for garnish)

1/4 cup minced shallots

1 teaspoon toasted and coarsely ground coriander

1/2 cup rice wine vinegar

12 dashes hot pepper sauce

Plate of crushed ice or rock salt


  1. In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately.

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