No matter what variety, I love to serve them with a glass of something bubbly. The best accompaniment for oysters in my estimation is a pungent little sauce called mignonette made with champagne or ...

add the shallots and crushed peppercorns and mix to combine. Serve over your favorite freshly shucked oysters.

Read more: 11 Mistakes You Are Making Preparing Lobster When you think of toppings for raw oysters, what first comes to mind?

Due to the heft of flavors in this mignonette, Ho recommends using a sweeter, milder oyster, such as the Kumamoto, to let these flavors shine.

From peach barbecue grilled oysters to po’ boy-inspired sliders, these oyster recipes all pair well with a great glass of wine.

Makes enough for a few dozen oysters. Best made at least a day in advance, to let the flavour meld. Chop the shallot as finely as you can. Put in a small mixing bowl. Add the vinegars and a little ...