Oysters with Orange Malt Mignonette


Oysters are one of my favourite special occasion foods.   And you can finally get them in Newfoundland (Sobeys and Dominion both carry them)!! Which is crazy that it took so long – they literally grow just a province over.   The Atlantic season is just about over now, but there’s always the west coast, so we’re squeezing this one in just in time for you to impress your holiday party guests.

You can’t go wrong with a classic mignonette, or just a squeeze of lemon and some cocktail sauce.  But when you have a crowd, it’s also fun to switch things up.   Variety is the spice of life!!

This orange malt mignonette is great for beginner oyster lovers, and seasoned pros like myself.   The slight hint of malt pairs well with the brininess of the oysters, and of course citrus and oysters is a no-brainer.

Also, don’t be intimidated at the prospect of shucking your own oysters – if I can do it (0% muscle tone), it’s not actually that hard.  Here’s a great video explaining how to do it safely.

Make sure to clean your oysters well, shuck them just before serving, and keep them on a bed of crushed ice.     Serve your mignonette in a small dish with a spoon and let your guests add as much or little to their oysters just before enjoying!


Orange Malt Mignonette


  • 2 tsp malt vinegar
  • 1 tsp minced shallot
  • 1 tsp grated orange zest
  • 1/2 juice of an orange
  • 1/2 tsp olive oil
  • 12-24 freshly shucked oysters


  1. Combine all ingredients except oysters in a small mason jar.  Cover and shake to combine.  This mixture will keep in the fridge for several days

  2. Add a spoonful (or desired amount) of mignionette to top of raw oyster before eating.

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