Oysters on the Half Shell with a White Balsamic-Peach Mignonette

  • 1 dozen oysters, freshly shucked

  • 4 Tbsp. white balsamic vinegar

  • 1 Tbsp shallot, finely minced

  • 1/4 tsp. freshly ground black pepper

  • 3 Tbsp rice wine vinegar

  • 1/4 C. fresh peach, skin removed, diced

  • Crushed ice

  • Edible flowers, garnish


In a small bowl, stir together all ingredients except for the oysters. Let sit for 10 minutes or up to 1 hour before serving.

Just before serving, shuck the oysters and arrange 3 on a plate of crushed ice. Add a teaspoon of mignonette over oyster. Garnish with edible flowers and serve immediately. 

Serves 4 (3 oysters/person)


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