Justin Burdett’s Raw Oysters with Ginger Mignonette Recipe

Chef Justin Burdett’s Raw Oyster with Ginger Mignonette Recipe Photo by Johnny Autry


Raw Oysters with Ginger Mignonette

Yield: Approximately 1 cup of mignonette, enough for 12-18 oysters


¼ cup of champagne (of your liking)

¾ cup of champagne vinegar

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

½ shallot, minced

1 tablespoon fresh ginger, finely grated in micro plane

12 raw oysters, cleaned and shucked


  • In a large bowl, combine all ingredients and whisk together.
  • Cover and transfer to fridge for at least one hour before serving.
  • Gently detach each oyster from the shell, being carefully that the oyster stays in the shell.
  • Top each oyster with about a ¼ teaspoon of mignonette; use a little more or less to suit your personal taste.
  • Serve immediately.