Oysters with Blood Orange Mignonette


The other weekend, I went into Whole Foods with the full intention of getting only a few ingredients for my deep-dish pizza. Well, I’m notorious for going grocery shopping and roaming the aisles and then ending up at the cash register wondering how I ended up with so much stuff. Obviously, this time wasn’t any different.


So, I had picked up a few blood oranges and then passed by the seafood counter and saw fresh blue point oysters just begging to come home with me. And they definitely made it into the cart. When I got home I wasn’t sure how I was going to serve these, as I didn’t have any shallots (I came home with half of the produce section with me, so I’m not sure why shallots didn’t end up in my cart…), but I did have red onions (close enough, right?) and a whole bunch of blood oranges. Mignonette, done!


Oysters with Blood Orange Mignonette

ΒΌ cup of red onions, finely minced
2 Tbsp white wine vinegar
1 tsp kosher salt
2 tsps fresh cracked black pepper
2 Tbsp blood orange juice
12 Blue Point oysters

Combine the red onions, white wine vinegar, salt, pepper, and blood orange juice in a glass bowl. Mix thoroughly. Cover with plastic wrap and chill for at least 2 hours, the longer it sits and marries all the ingredients, the better.

When ready to serve, place the oysters over crushed ice and serve with the mignonette.

The mignonette can be stored in the fridge for up to a week.

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