Go Back
–+ servings
Four opened oysters on a white surface, some garnished with small slices of red chili, surround a metal cup filled with a chopped shallot and vinegar mignonette sauce.

Oysters with Spicy Honey Mignonette

No ratings yet
A sweet-heat twist on the classic mignonette, this version blends Manuka Honey with kombu vinegar and Thai chili to bring brightness and kick to briny oysters. It’s a refreshing way to enjoy a dozen on the half shell.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: American-Coastal, Modern Am
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oysters shucked
  • 2 tablespoons kombu vinegar
  • 1 teaspoon Manuka honey preferably Manukora MGO 850+
  • 1 Thai chili pepper thinly sliced
  • 1 teaspoon shallot minced

Equipment

  • Oyster knife
  • Fine Mesh Strainer
  • Small spoon
  • Mixing bowl

Method
 

  1. Shuck oysters and arrange over crushed ice. Chill until ready to serve.
  2. In a small bowl, whisk together kombu vinegar and Manuka honey until smooth.
  3. Add several slices of Thai chili to the mixture. Let steep for 30 minutes.
  4. After steeping, strain the vinegar to remove chili slices.
  5. Add minced shallot to the infused vinegar and stir to combine.
  6. Spoon a bit of the mignonette into each oyster.
  7. Garnish with a small slice of Thai chili on top of each. Serve immediately.

Notes

Storage: best served immediately after shucking. Unshucked oysters keep on ice in the fridge for up to 1 day; the mignonette keeps refrigerated, sealed, for up to 3 days.

Tried this recipe?

Let us know how it was!