- Level
- very easy
- Prep Time
- 10 min
- Total Time
- 15 min
- Makes
- 1 cup (250 mL)
Ingredients
- 1/2 cup
- rice wine vinegar
- 125 mL
- 1/2 cup
- roughly chopped fresh parsley
- 125 mL
- 1
- large shallot, finely diced
- 1 tsp
- grated lemon zest
- 5 mL
- 2 tsp
- lemon juice, or to taste
- 10 mL
- 1/4 tsp
- each salt and pepper, or to taste
- 1 mL
Directions
- Step 1
- 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.
- Step 2
- Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.
Tip
Substitute lemon with lime zest and juice.
Nutrition Facts
- Nutrition Description:
- Per serving (1 Tbsp/15mL):
- Calories:
- 5
- Fat:
- 0
- Saturated Fat:
- 0
- Carbs:
- 2
- Fibre:
- 0
- Sugar:
- 1
- Cholesterol:
- 0 mg
- Protein:
- 0
- Sodium:
- 45 mg
- Potassium:
- 0
