Meyer Lemon Mignonette

Every holiday at our house involves a bushel of oysters.  I’m not saying we have them for dinner.  They usually don’t even enter the kitchen.oystershellsOysters are a backyard activity, like a bonfire.  Everyone gathers around, shucking and slurping all day long.  oystershuckerTo be honest, until last summer I never shucked an oyster myself.  The guys in my family always pass them to me ready to eat.  Then I met Julie Qiu.  Her oyster bootcamp schooled me on all things oyster.  I learned the difference between varieties, how to taste them, what condiments to use (if any), and of course, how to shuck them.  She brought along Murder Point oysters, the best I’ve ever had. murderpointoystersWe also had some great oysters from P&J Oyster Company served with mignonette.  It’s a simple condiment made with minced shallots and either vinegar or lemon.  It only takes a touch, but it’s the perfect match for big briny oysters.mignonetteWhen I got home I made my own mignonette using our Meyer lemons.  I thought it was great, but with its fancy name and pink hue, I wasn’t sure what the rest of the family would think of it.meyerlemonmignonetteThey love it.oystershuckersI didn’t tell the guys I learned to shuck my own.  But, if I keep coaching them with tips like “don’t forget to cut under the adductor muscle,” and “make sure there are no bits of shell in there,”  I may be on my own very soon.

Meyer Lemon Mignonette
  1. 1 shallot
  2. 1 Meyer lemon
  3. freshly cracked black pepper, to taste
  4. oysters on the half shell*
  1. Mince the shallot and place it in a small bowl. Squeeze all the juice from the lemon into the bowl so the shallots are completely submerged. Add a bit of black pepper, if desired. Let it rest for at least an hour before serving.
  1. *learn how to shuck like an expert at
Suwannee Rose

Meyer Lemon Mignonette, a perfect match for Gulf Coast oysters!

6 Comments Meyer Lemon Mignonette

  1. MATT MCGRAW January 12, 2016 at 11:47 am

    i LOVE THIS RECIPE!! This was SUCH a great compliment to fresh oysters and did not overpower them like the dreaded “cocktail” OR HOT sauce I see so many people use.

    I can’t wait for the next bushel.

    1. suwanneerose January 12, 2016 at 1:48 pm

      Thanks, Matt! We’re guilty of the Crystal hot sauce, but cocktail sauce and oysters= no bueno. I think we’ll be getting another bushel very soon.

  2. Nicole January 13, 2016 at 11:05 am

    This sounds delicious! While I’m not a huge fan of oysters, my hubby is, so I’ll be giving this mignonette a try when we get some 🙂

    1. suwanneerose January 13, 2016 at 3:01 pm

      I hope he likes it! Just to be fair, you could try it with other shellfish.

  3. Pollly Moore February 6, 2016 at 4:52 pm

    Lets get oysters next time you come over.

    1. suwanneerose February 7, 2016 at 12:52 pm

      Sounds good to me, Grandma! Can’t wait. 🙂

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