Recipe courtesy of Lynn Crawford

Oysters with Orange and Ginger Mignonette

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 servings
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1 orange, segmented and cut into 1-inch dice, with reserved juice

1/4 teaspoon peeled and grated fresh ginger

1 tablespoon rice wine vinegar

1 teaspoon finely chopped fresh cilantro

1 scallion, finely chopped

Salt and freshly ground black pepper 

6 oysters, shucked and on the half shell


  1. In a small mixing bowl, whisk together the orange pieces, orange juice, ginger, rice wine vinegar, cilantro and scallion. Season with salt and pepper. Spoon the mignonette over each of the shucked oysters and serve.