Skip to main content
Epicurious

Oysters with Champagne-Vinegar Mignonette

4.9

(12)

Image may contain Animal Sea Life Invertebrate Oyster Food and Seashell
Oysters with Champagne-Vinegar MignonetteMartyn Thompson

In this elegant introduction to dinner, oysters are paired with Champagne grapes, whose sweet juice balances the sharpness of the vinegar in the mignonnette.

Cooks' note:

Mignonnette, without parsley, can be made 1 day ahead and chilled, covered.

See Related Recipes and Cooking Tips

Read More
Popover-Topped Pot Pie
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Smoked Salmon Pasta With Capers and Dill
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Chicken Riggies
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
Cod With Chorizo, Greens, and Chickpeas
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.