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Oysters with Honeycrisp Apple, Pink Peppercorn and Tarragon Mignonette

Oysters with Apple, Tarragon and Pink Peppercorn Mignonette

I love serving oysters over the holidays. They make any celebration special and are fun to shuck if you get everyone involved. I always wear a shucking glove, but people often just use kitchen towels too. If you do use a kitchen towel, just be careful. The shucking knife is sharp enough to give a bad cut.
Mignonette is a classic French sauce that is often served with oysters, and is usually a mixture of vinegar and shallots with coarse black pepper. In this version I added Honeycrisp apples, pink peppercorns and tarragon. I love the sweetness of the apple, the spice of the pink peppercorn and the herbal licorice flavor of the tarragon with the bright acidity of the champagne vinegar. And, the dark pink peppercorns and green tarragon make the mignonette look particularly festive this time of year.

Active Time: 30 minutes
Serves 6 to 8



2 dozen kumamoto or other small oyster

Honeycrisp Apple, Pink Peppercorn and Tarragon Mignonette

¼ cup champagne vinegar
1 tablespoon shallot, finely diced
¼ teaspoon sugar
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon pink peppercorns
1 tablespoon fresh tarragon leaves, finely chopped
1 tablespoon Honeycrisp apple, grated

Rock salt for the serving platter



Shuck oysters, reserving the liquid in each shell. Place the oysters on a serving platter with rock salt.

Honeycrisp Apple, Pink Peppercorn and Tarragon Mignonette

Whisk all ingredients together. Transfer to a little serving bowl. Make sure to have small spoon along side to serve the mignonette with.


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The City Kitchen
  • The City Kitchen is a way for me to share ideas, recipes and techniques from our kitchen in the city by the bay. My cooking highlights local ingredients with accents from San Francisco’s international neighborhoods. Enjoy!
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