Yachtsman's Oysters with Fennel-Coriander Mignonette

  • Level: Easy
  • Yield: 4 servings
Save Recipe


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Raw Oysters with Two Sauces

2-to-Tango Oysters on the Half Shell

Oyster Po'Boys

Oysters Bienville

Oyster Shooters

Oyster Shooter

Oysters Rockefeller

Oyster Shots