Another year ends, and a new one begins. Ring it in alongside the All Things Barbecue family, with Fresh Oysters on the half shell and a Charred Champagne Mignonette. Cheers!
WHAT YOU'LL LOVE
- Charred whole shallots: Blackening the outside over live coals adds smoke and a mellow sweetness to the mignonette.
- Chimney-starter grill: A single GrillGrate over a charcoal chimney turns a small fire into a fast, intense searing surface for just the shallots.
- Champagne vinegar and sparkling wine: The crisp acidity and light fizz cut the oysters' brininess without overpowering them.
- Four-minute mignonette: Once the shallots are charred, the sauce is just mincing and stirring, so it comes together right before serving.
Fresh Oysters with Charred Mignonette
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
12
Prep Time
10 minutes
Cook Time
10 minutes
Calories
93
Welcome in the new year with this delightful recipe! Chef Tom has you covered with this recipe for Fresh Oysters on the half shell and a Charred Champagne Mignonette - the perfect way to start the new year.
Ingredients
- 2 dozen oysters
- 2 shallots, whole, peeled
- 1/2 cup Champagne vinegar
- 2-3 tbsp Champagne (or sparkling white wine)
-
1 tbsp Killer Hogs Hot Sauce
- 1 tsp black pepper
Directions
Build a charcoal fire in a Weber Chimney Starter. Place a single GrillGrate over the top of the chimney.
- When the grilling surface is hot, char the shallots over the charcoal. Blacken most of the surface. The shallots don’t need to be cooked all the way through.
- Remove the shallots from the grill and mince.
- Combine the minced shallots with the remaining ingredients in a small bowl. Mix well.
- Serve a spoonful of the mignonette sauce over each shucked raw oyster on the half shell.
Recipe Note
Recipe FAQ
Why char the shallots over charcoal instead of mincing them raw?
Blackening the outside adds smoke and softens the raw bite, giving the mignonette a rounder, slightly sweet flavor. The shallots don't need to cook through, since they're only there for flavor.
Why use a single GrillGrate over a charcoal chimney starter?
A chimney starter gives a small, very hot fire. Setting one GrillGrate on top turns it into a quick searing surface for just a few shallots, with no full grill to light.
Why Champagne vinegar and sparkling wine in the mignonette?
Both bring crisp acidity and a light, clean taste that brightens the oysters without covering their brininess, and the sparkling wine adds a little fizz and lift.
How should the oysters be handled and served?
Keep oysters cold until they're shucked, buy from a licensed supplier, and discard any that stay open when tapped or that smell off. Serve them on the half shell right away with a spoonful of mignonette over each.
Are raw oysters safe to eat?
Raw shellfish can carry bacteria such as Vibrio and viruses such as norovirus. People with liver disease, weakened immune systems, diabetes, or other chronic conditions are at higher risk, and so are pregnant guests. Anyone who prefers to avoid raw oysters can cook them to an internal temperature of 145°F instead.
How indoor-friendly is this recipe?
5 out of 5. A hot cast iron skillet, a gas burner, or a broiler can char the shallots, and the rest is mincing and mixing at the counter.
Recipe Highlights
Charred whole shallots: Add smoke and mellow sweetness.
Chimney-starter searing: A fast, hot surface from one small fire.
Champagne acidity: Brightens oysters without masking them.
Quick assembly: The mignonette comes together just before serving.
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Nutrition
Nutrition
- Nutrition Serving Size
- 2.55 oz
- per serving
- Calories
- 93
- Carbs
- 6 grams
- Protein
- 10 grams
- Fat
- 3 grams
- Sodium
- 173 milligrams
