Are you and oyster virgin, meaning “one who was never divulged on a succulent, salty oyster”. While most oyster purists, like myself, believe that oysters should be consumed unadorned, I do understand that there may still be some hesitation! So I’ll let this secret recipe slide just this one time.
The French make this fabulous sauce called a mignonette, if you look up the term it basically translates to a sauce made up of shallots, vinegar and seasoning. Sounds great right? Well let’s make it better…..tequila! So at your next oyster night give this tequila lime mignonette a try!
Yield: Sauce for 12 Oysters