Oysters with pink & green mignonette dressings

We’ve given this classic oyster topping a makeover with two variations on the shallot dressing - a pink and green mignonette.

  • 5 mins cooking
  • Makes 24
  • Print


  • 2 small shallots, chopped finely
  • 1½ tablespoons red wine vinegar
  • 1½ teaspoon finely crushed pink peppercorns
  • 1½ teaspoons white wine vinegar
  • 2 teaspoons chopped fresh chives
  • 24 oysters on the half shell


  • 1
    Divide shallots between two small serving bowls. Add red wine vinegar and pink peppercorns to one bowl.
  • 2
    Add white wine vinegar and chives to second bowl.
  • 3
    Just before serving, spoon dressings over 12 oysters each.


Not suitable to freeze or microwave.Buy oysters up to a day ahead; store covered with damp paper towel, then a tea towel in the fridge. Cover opened oysters with plastic wrap.
extra express Serve oysters natural, placed on a bed of ice with a grinding of black pepper and lemon halves wrapped in muslin for a decorative touch.

More From Women's Weekly Food