Yes, we love a classic shallot-heavy mignonette, but why not swap out our favorite allium for the equally crispy cucumber along with a handful of earthy herbs! This verdant mignonette takes cues from green goddess salad dressing and makes a delicious herby topping for our briney bivalves. 

Green Goddess Mignonette:

½ Persian cucumber, finely chopped

2 teaspoon tarragon, finely chopped

1 teaspoon dill finely chopped

1 teaspoon parsley, finely chopped

1 teaspoon chives, finely chopped

½ cup champagne vinegar

2 teaspoons freshly cracked black pepper

12-24 oysters, freshly shucked 

1 lemon, cut into wedges

Simply toss your fresh herbs in champagne vinegar until evenly incorporated and whisk in your black pepper.  Finish your mignonette with a short glug (two tablespoons) of sparkling wine and serve your oysters alongside a ramekin of the mignonette or pre-dress your oysters for your guests.  Set with fresh lemon wedges.