Oysters with Pepperoncini Mignonette

Get shucking and serve oysters on the half-shell with a reinvented spicy mignonette sauce.

 Prep Time: 25 mins Total Time: 25 mins Servings: 8 servings 

Oysters are always a fun and surprising treat at a holiday gathering, and if you’re hosting a Feast of the Seven Fishes dinner on Christmas Eve, this oysters with pepperoncini mignonette recipe is sure to turn heads. The oysters are shucked and served with a punchy, bright, and acidic mignonette with just the right amount of heat.

The sauce is simply made by stirring together white wine vinegar, red onion, salt, sugar, and the brine from a jar of pepperoncini. It gives the oysters a tangy kick without overpowering the fresh, briny flavor of the oysters.

Safety first! To prevent any accidents if the shucking knife were to slip (which it easily can), always wear safety gloves when shucking oysters. Alternatively, hold the oysters in a kitchen towel.

Ingredients

• 1/3 cup white wine vinegar
• 3 Tbsp finely chopped red onion
• 1 1/2 tsp pepperoncini brine
• 1/8 tsp kosher salt
• 1/8 tsp granulated sugar
• 24 fresh oysters, scrubbed
• Extra virgin olive oil, for serving

Directions

1. Stir together vinegar, onion, brine, salt, and sugar in a serving bowl. Let stand at room temperature for 15 to 30 minutes.

2. Meanwhile, open oysters and separate meat from shells. Top each oyster with a small spoonful of mignonette and a couple of drops of oil. Serve immediately, preferably on a bed of ice.

Nutrition Facts (per serving)

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*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.