Raw Oysters with Crimson Mignonette

By: Kourtney Paranteau

Raw Oysters with Crimson Mignonette

When your recipe is romantic (and entertaining) enough to be a date activity on The Bachelor…

Valentine’s Day is coming up. And whether the thought of that gives you heart eyes, or makes you want to scoff at card companies, you deserve an elaborate meal. I used “French Kiss” oysters from New Brunswick, Canada, sourced at TwoxSea in San Fran, but you can use whatever oysters float your boat.

First time shucker? It’s a fun skill to pick up! But I recommend having a glove on hand for when you’re handling the oysters, just in case.

Serving size: All the oysters you want


  • 8 small-to-medium size oysters, shucked

  • ¼ cup white wine vinegar

  • 2 small watermelon radishes, thinly sliced

  • 1 shallot, minced

  • 2 Tbsp. fresh horseradish, grated

  • 1 Tbsp. chives, diced (optional)

  • 1 lemon, cut into wedges (optional)

Raw Oysters and Crimson Mignonette Ingredients

Mise En Place

Soak your radish wheels in the vinegar for at least 20 minutes, or until they start to bleed their color into the liquid. Set aside as you prepare your plate.

In a medium-size dish, arrange crushed ice uniformly within its walls. If you’re new to shucking or think your oysters might sit in their serving tray while you sip on a drink, sprinkle a generous amount of kosher salt over the ice to slow the melting process.

One Oyster Left


As you shuck your oysters, delicately arrange them point-side in until they form a circle.

Drain your now pink-ish vinegar into a small bowl and whisk in the shallots and horseradish.

Transfer to a small bottle or shot glass and serve alongside your oysters with a serving spoon and lemons. Then, be prepared to impress your Valentine, galentine, yourself, whoever.

Oysters close up

Back to blog