Ingredient Fish & Seafood Shellfish Oyster Oysters on the Half Shell with Mignonette Sauce Be the first to rate & review! It may seem a little intimidating to open an oyster, but after a little practice, it gets easier. Classically oysters are served raw on the half shell with a little mignonette sauce, which refers in French to "black pepper," but you can also enjoy them without any sauce at all. By John Ash John Ash See More John Ash is a two-time James Beard Award–winning chef who has contributed a variety of seafood recipes to EatingWell. His restaurant John Ash & Company was a trailblazer in the local food movement, pairing seasonal ingredients with local wines well before the farm-to-table trend gained prominence. EatingWell's Editorial Guidelines Updated on September 18, 2025 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Prep Time: 20 mins Total Time: 20 mins Servings: 4 Yield: 4 servings, 6 oysters each Nutrition Profile: Low-Carb Diabetes-Friendly Dairy-Free Low-Sodium Low-Fat Heart-Healthy Gluten-Free Low-Calorie Jump to Nutrition Facts Using only a few ingredients, you will have a flavorful appetizer.Oysters are a good source of essential nutrients, which align with balanced eating habits.Freshly ground pepper adds a distinctive spicy kick to the mignonette sauce. Shopping for Fresh Oysters When shopping for fresh oysters, buying them from a reputable fishmonger is crucial. The oysters should feel heavy for their size and have a clean, fresh ocean smell. Their shells should be closed completely, or they close when you touch them, which means they're still alive. Dead oysters have open or broken shells and should be discarded immediately. Storing Fresh Oysters Store fresh oysters in the refrigerator with the cupped side of the shells down. Cover them with a damp kitchen towel. Oysters are best consumed within 24 hours. Before shucking, the oysters should be scrubbed clean to remove any dirt or sand. Additional reporting by Jan Valdez Cook Mode (Keep screen awake) Ingredients ⅔ cup champagne vinegar or white-wine vinegar 2 tablespoons finely diced shallot 2 teaspoons freshly ground pepper, or more to taste 24 small- to medium-size oysters Directions To prepare sauce: Combine vinegar, shallot and pepper in a glass or stainless steel bowl. Cover and refrigerate for at least 1 hour before serving. To shuck oysters: Before you begin, be sure you have an oyster knife; do not try to shuck oysters with a regular kitchen knife. Rinse oysters under cold running water. Throw away any that are open and don't close if you tap them. Place an oyster flat-side up on a work surface. Grip the oyster with a kitchen towel to help protect your hand (or wear a glove), leaving the narrow hinged end exposed. Place the tip of the knife between the top and bottom shells just adjacent to the hinge. Press inward, twisting and wiggling your knife tip, to release the top shell. At first, it may seem like you aren't making progress, but continue with gentle pressure. Continue wiggling the knife while pressing inward until the shell pops open. Try to keep the oyster level so the flavorful "liquor" (briny, salty seawater) stays inside the deep bottom shell. Wipe your knife to remove any debris, then pry open the shell by inserting the knife tip in one or two other spots, twisting it to release the shell completely. Continuing to hold the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in the shell. (If you open an oyster that has a strong, sulfurous smell, discard it. It's dead.) Transfer the oyster in its bottom shell to a bed of crushed ice, rock salt or crumpled foil that will keep the oyster level. Serve immediately, with about 1/4 teaspoon mignonette sauce per oyster. Equipment Oyster knife To make ahead Cover and refrigerate the sauce (Step 1) for up to three days. Originally appeared: Updated November 2022 Save Rate Print Nutrition Facts (per serving) 52 Calories 1g Fat 5g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 6 oysters Calories 52 % Daily Value * Total Carbohydrate 5g 2% Dietary Fiber 0g 0% Protein 4g 9% Total Fat 1g 2% Saturated Fat 0g 2% Cholesterol 21mg 7% Vitamin A 32IU 1% Vitamin C 4mg 4% Folate 15mcg 4% Sodium 150mg 7% Calcium 38mg 3% Iron 5mg 27% Magnesium 28mg 7% Potassium 114mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.