If you love the briny taste of raw oysters then you’ll love the two options we have to top them. Of course a squeeze of lemon and a dash of tabasco is a delicious option, but both sauces are worth the minimal effort to create something new. The first recipe is a classic mignonette sauce. There are version using all types of vinegars- white, rice, etc. Experiment with what you like. I love the color of red wine vinegar on the oysters.

Shuck or purchase 2 dozen oysters for this recipe. You will have leftover ice and mignonette for another meal! Here’s a video to show you how to shuck and some information on the types of oysters. If you can buy local, then do that.

Classic Mignonette

PREP 10 minutes

INGREDIENTS

1/4 cup red wine vinegar

1 shallot, minced 

Salt and freshly ground black pepper

INSTRUCTIONS

1. Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.

This recipe is a granita served at Straight Wharf restaurant on Nantucket. I always get the oysters when I go. The bitterness from the Campari and the texture from the ice is such a wonderful accompaniment to the oyster. You’ll need to plan ahead, since it needs to freeze overnight, but unlike the chocolate granita recipe we have on the site, this doesn’t need to be scraped since the alcohol never fully allows it freeze into a block. My good friend, Frank Suher, made this and took the beautiful photo.

Campari Italian Ice

Recipe from Straight Wharf, Nantucket, MA

PREP overnight for the ice

INGREDIENTS

1 cup fresh pink-grapefruit juice

3/4 cup fresh lemon juice

1/2 cup Campari

3/4 cup simple syrup

1 shallot, finely chopped

Pinch of salt

1 teaspoon cracked black pepper

Olive Oil

1 tablespoon thinly slice chives

INSTRUCTIONS

1. In a large bowl, mix the grapefruit and lemon juices, Campari, simple syrup, shallow, salt and pepper together. Pour into a shallow, flat metal pan and freeze overnight. (think brownie pan)

2. When ready to serve, use the tines of a fork to scape the ice into layers so that it resembles shaved ice, taking care to scape all the way down to the bottom.

3. Spoon the Campari ice over each oyster and add a dash of olive oil and a pinch of chives to each.