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very easy
Prep Time
10 mins
Total Time
15 mins
1 cup (250 mL)


1/2 cup
rice wine vinegar
125 mL
1/2 cup
roughly chopped fresh parsley
125 mL
large shallot, finely diced
1 tsp
grated lemon zest
5 mL
2 tsp
lemon juice, or to taste
10 mL
1/4 tsp
each salt and pepper, or to taste
1 mL


Step 1

In small blender or food processor, blitz rice wine vinegar, parsley, shallot, lemon zest, lemon juice, salt and pepper until parsley is finely chopped. Adjust lemon juice and seasonings to taste.

Step 2

Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.


Substitute lemon with lime zest and juice.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 Tbsp/15mL):
2 g
1 g
45 mg
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