Alon Shaya shares these oysters with a bright and earthy mignonette to celebrate Réveillon in New Orleans.
recipe 
yields
Serves 4-6
¼ cup finely diced white onion
¼ cup finely diced green bell pepper
¼ cup finely diced celery
½ cup red wine vinegar
1 tablespoon freshly cracked black pepper
½ teaspoon salt
1 teaspoon sugar
2 dozen oysters, shucked on the half shell
Ice
Ingredients
steps
- In a medium bowl, combine the onion, pepper, and celery. Add vinegar, pepper, salt, and sugar, stirring well to combine. Refrigerate for at least 30 minutes. Plate oysters over ice and serve with mignonette on the side.
Date Published: 12.19.24
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Recipe By
Alon Shaya in New Orleans -
Contributing City
New Orleans
