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Prep Time
10 min
Total Time
15 min
Makes: 1 cup (250 mL) In small blender or food processor, blitz rice wine vinegar, parsley, shallot, lemon zest, lemon juice, salt and pepper until parsley is finely chopped. Adjust lemon juice and seasonings to taste.
Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.
Substitute lemon with lime zest and juice.
Total Time
30 min
Serves: 4 
Total Time
30 min
Serves: 6 
Total Time
30 min
Serves: 16 
Total Time
30 min
Makes: 30 
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