RECIPE: Oysters with Cucumber Radish Mignonette



Mignonette is a light and bright vinegar-based sauce — simple to whip up and perfect for accompanying oysters. Recipe from Eat Cool: Good Food for Hot Days by Vanessa Seder of Portland, Maine. Check out her other recipes on Instagram @vseder.
Makes about 1 cup mignonette


¼ cup minced seedless cucumber with skin on
¼ cup minced radish
2 tablespoons minced shallot
½ cup unseasoned rice vinegar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups ice cubes
12 fresh raw oysters, shucked


Place the cucumber, radish, shallot, vinegar, salt, and pepper in a small bowl. Stir to combine. Refrigerate until ready to serve. Can be made up to 1 day ahead of time.
To serve, place the ice in a food processor and pulse a few times until slightly crushed. Spread the ice out on a large tray or oyster plate and place the oysters on top of the ice. Serve the oysters with a ramekin of the mignonette sauce, a small spoon, and a few oyster forks. Serve immediately.

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Vanessa Seder
Vanessa Seder
Vanessa Seder has worked in the food industry for close to 20 years as a recipe developer, food stylist, chef instructor, and author. Her cookbooks include: Eat Cool, (which received positive reviews from the New York Times and elsewhere) and the award-winning Secret Sauces. A graduate of the Institute of Culinary Education, Vanessa has developed recipes for Real Simple, All You, Health, Cooking Light, Hannaford’s Fresh, Ladies Home Journal—where she previously served as an associate food editor, and Maine The Way, among others. She lives with her family in Portland, Maine. She can be found online at and Instagram @vseder.

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