Raspberry Mignonette:

Ingredients:

65ml red wine vinegar

1 small shallot

70g fresh raspberries

Freshly cracked black pepper, to taste

Few chive sprigs, for garnish

Preparation:

Add all your raspberries (saving about 3 or 4 depending on how big they are) to a bowl and mash with a fork. Finely mince your shallot and add to the bowl with the raspberry puree together with the red wine vinegar and freshly cracked pepper. Mix all ingredients well and let the mignonette sit for 30 minutes to let the flavors combine. When ready to serve with the oysters, half the raspberries you saved to use as a garnish for each oyster.

Mango Mignonette:

Ingredients:

¾ cup balsamic vinegar

½ cup minced mango

¼ cup minced shallots

1 ½ teaspoons freshly ground pepper

Cilantro to garnish

Preparation:

Combine all ingredients and let sit for 30 minutes before serving over freshly shucked oysters!

Mignonette Salsa Verde:

Ingredients:

2 tablespoons parsley leaves

2 tablespoons mint leaves

1 tablespoon basil leaves

extra virgin olive oil

1 clove garlic, finely minced

1 tablespoon fresh lime juice

2 tablespoons of pomegranate seeds

Preparation:

Finely chop your herbs and cover in olive oil and add in the lime juice. Give everything a good mix and let sit for 30 minutes before serving with freshly shucked oysters.

Which mignonette are you preparing? If you can’t choose, we recommend all 3 so that there’s something for everyone! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.