Ingredients
-
3/4 cup rice wine vinegar
1 tbsp. shallot, chopped
1/4 cup chopped parsley
Juice of half a lemon
Preparation
Blend all ingredients very well in a Vitamix or other high-power blender. Note: It will be a little foamy (which tastes great and can be spooned on oysters right away), or you can wait a few minutes for the mixture to settle. Serve with your favorite raw oysters.
The seasoned rice wine vinegar in the mignonette pairs well with salty oysters. We recommend something rich and briny from Virginia like Sewansecott.
Recipe from Seabear in Athens, Georgia
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