Recipe courtesy of Sara Moulton

Oysters with Mignonette Sauce

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3 tablespoons minced shallot

1/2 cup sherry vinegar

1/2 teaspoon salt

3/4 teaspoon sugar

1 1/2 teaspoons coarsely ground pepper

1 1/2 tablespoons vegetable oil

1 teaspoon horseradish

1/4 cup minced fresh parsley leaves

24 to 36 oysters, shucked on the half shell

Fresh seaweed, for garnish

4 lemons, cut into wedges


  1. To make the sauce: In a bowl stir together the shallot, the vinegar, the salt, the sugar, the pepper, the oil and the horseradish and chill the sauce, covered until serving time. The sauce may be prepared up to this point 1 day in advance and kept covered and chilled. Just before serving stir in the parsley. Serve with oysters and garnish with seaweed and lemon wedges.;
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