Recipe courtesy of Jenn Louis

Shigoku Oysters with Ricard Mignonette

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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1/2 c. champagne vinegar

1/2 c. dry white wine

4 tsp. Ricard

4 tsp. shallot, brunoise

Kosher salt

24 Shigoku oysters

Ice, for serving

1 lemon, cut into wedges


Combine champagne vinegar, white wine, Ricard and shallot in a bowl, season with salt to taste. Open oysters and place on a bed of ice. Serve with lemon wedges and the mignonette.

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