When Mike and I traveled to Ireland, we spent our last night in Dublin. After a week of driving around and exploring the countryside, we felt ready for a night out in the city. We went out for oysters and our experience inspired this recipe for Oysters with Serrano Lime Mignonette. Read on to grab the recipe and some photography tips from my photo shoot.
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Food Photography Tips for Oysters with Serrano Lime Mignonette
Less Is More
I had the toughest time trying to decide which tray to use for this oyster shoot. Sometimes the props help me tell the story and other times, they seem to hold me back. So, I decided to just dump the ice on my Erickson Surface without a tray and it worked out. The ice ended up working as the tray. It’s these types of decisions that create an image that is a little more unexpected. Don’t be afraid to do things differently than what everyone else is doing. Ditch the tray if you need to. 😉
Get Up Close
A lot of food images try to show everything in the scene. This is totally ok, but sometimes it’s fun to let the details of the recipe take over the image. In the image below, I used a Macro lens that helped me do just that. I’m a Nikon shooter and used my 105mm 2.8 lens to capture those details of the oyster and the serrano lime mignonette on top. Not all lenses will let you get this close, so get a good macro lens when it’s within your budget.
Read More About: The Best Lenses for Food Photography
Recipe Notes for Serrano and Lime Mignonette
This serrano and lime mignonette recipe was inspired by the oysters we had at Klaw in Dublin, Ireland. To say it’s a small space is an understatement. It’s tiny. And, it’s popular. Luckily, there were two stools facing the open kitchen, which is basically the back half of the restaurant. We quickly sat down, ordered some wine and settled in for their oyster happy hour.
Serrano and Lime Mignonette
I decided to try to remake the mignonette we had at Klaw at home. I found a similar recipe online by Bobby Flay and the sweet-spicy flavor combination has become my new favorite topping for oysters. This mignonette is really versatile too. It would taste delicious on fish or chicken tacos and would make a tasty salsa to serve with chips.
Read More About: Oysters with Two Simple Mignonettes
Oysters with Serrano and Lime Mignonette
- 1-2 dozen oysters, shucked
- 1/3 cup rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey
- 1 teaspoon finely diced red onion
- 1 Serrano chile or jalapeño, seeded and finely chopped
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh cilantro
- Salt and pepper to taste
- Mix together the vinegar, lime juice, honey, onions, jalapeño, chopped herbs and salt and pepper in a small bowl.
- Let sit in the fridge for about 15-20 minutes to allow the flavors to meld together.
- Shuck the oysters, being careful to reserve the oyster liquor (liquid).
- Top each oyster with a teaspoon of mignonette and serve immediately.
I used Kusshi and Sunset Beach oysters from the West Coast.
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All images ©Regan Baroni 2017.