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  • Writer's pictureTommy Centola

Oysters with Lemon-Cilantro Mignonette

In my opinion, the best way to cook an oyster is to not cook them at all. There is nothing like eating a raw oyster seconds after you just shucked it. Here's a recipe that's not to far rom that. The sauce accentuates the flavor of the bivalve.

1/4 cup cane vinegar

1 tablespoon fresh chopped cilantro

2 teaspoons lemon zest

1 tablespoon fresh lemon juice

2 teaspoons minced shallots

Pinch of white pepper

12 fresh oysters on the half shell

In a small bowl, whisk together vinegar, cilantro, lemon zest and juice, shallot, and pepper. Refrigerate until ready to use, at least 10 minutes.

Stir mignonette well, and spoon over oysters. Serve immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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