Mike and I are heading to Seattle tomorrow! I can almost smell the coast and taste the seafood, so in celebration, we decided to make a Classic Mignonette for Oysters.
The reason we’re heading out to Seattle is because I will be attending a food photography workshop hosted by food writer, stylist and photographer, Aran Goyoaga and food and lifestyle photographer, Luisa Brimble. Their work is absolutely gorgeous & their use of light is so incredibly inspiring. I can’t wait to meet them, listen to their insight and see Seattle for the first time.
After the workshop is over, Mike and I are sneaking down to Oregon for a couple days to explore wine country. We went there for our honeymoon four years ago, so this trip is going to be full of new experiences and revisiting happy memories.
Enjoy the recipe and Happy Shucking!
If you have any Seattle recommendations, definitely let me know!
CLASSIC MIGNONETTE FOR OYSTERS
- 1/4 cup red wine vinegar
- 1.5 tablespoons shallot, minced
- Fresh black pepper, to taste
- Fresh lemon juice
- One dozen fresh oysters
- Mix all ingredients (except the oysters) together in a small bowl.
- Drizzle over shucked oysters.
- Add lemon, as desired.
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All images © Regan Baroni 2014.