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Oyster Migonette

Oyster Migonette

Makes enough for a few dozen Northern Waters Oysters. Best made at least a day in advance, to let the flavour meld.



  1. Chop the shallot as finely as you can. Put in a small mixing bowl.
  2. Add the vinegar and a little cracked pepper. Mix together with a fork.
  3. Serve drizzled over fresh halfshell oysters, set on a bed of ice.

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