Ingredients
Scale
- 36 fresh oysters, shucked
For the mignonette:
- 1 cup red wine vinegar
- 1/2 teaspoon raw sugar
- 2–3 finely chopped shallots
- 1/4 cup chopped fresh parsley
- Lots of fresh cracked black pepper (6 turns of a pepper mill)
For the butter:
- 1 stick of butter at room temperature
- 1/4 cup honey or agave syrup
- Zest of 1 orange
- Pinch of salt
Instructions
- In a small bowl, mix together the ingredients for the mignonette and set aside.
- In a separate bowl, whip the butter with the honey, orange zest, and salt. Top each shucked oyster with a generous ½ teaspoon of the butter mixture, then place the oysters on a hot grill and cook until the butter has melted and the oysters start bubbling, about 3 minutes.
- Spoon a little of the mignonette onto each cooked oyster, and serve.