Appetizer: United States – Pacific Northwest – Oysters on the Half Shell with Citrus Mignonette

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

- 12 fresh oysters, shucked and presented on the half shell, about 12 oz total (340 g total)
- Crushed ice (for serving)
- 3 tbsp (45 ml) red wine vinegar
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1 tbsp (15 ml) freshly squeezed lime juice
- 1 tbsp (15 ml) freshly squeezed grapefruit juice
- 1 tbsp (15 ml) finely minced shallot
- 1 tsp (5 ml) finely grated lemon and lime zest (combined)
- 1/4 tsp (1.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) finely chopped fresh chives
- Lemon wedges (for serving)

Instructions

1. Make the citrus mignonette: In a small bowl whisk together the red wine vinegar, lemon juice, lime juice, grapefruit juice, minced shallot, citrus zest, kosher salt, and black pepper until combined. Stir in half the chopped chives. Let the mixture rest at room temperature for 10–15 minutes to soften the shallot and meld flavors.
2. Taste the mignonette and adjust seasoning if needed (add a pinch more salt or a few drops more citrus if you prefer brighter acidity). Keep chilled until ready to serve.
3. Prepare the serving platter: Mound crushed ice on a shallow platter so oyster shells sit level and stable. Arrange the shucked oysters on the ice with the cupped shell down to retain juices.
4. Dress and garnish: Spoon about 1/2 tsp (2.5 ml) of the citrus mignonette onto each oyster (or serve the mignonette in a small bowl alongside for guests to spoon themselves). Sprinkle remaining chopped chives over the oysters and place lemon wedges on the platter.
5. Serve immediately while oysters are cold. Discard any oysters that do not smell fresh before serving.