Kelly Oysters Mignonette


1 Peeled Shallot

2 teaspoons of Sugar

6 Tablespoons of Red Wine Vinegar

Black Pepper


  • Place the sugar and red wine vinegar in a small saucepan over gentle heat.
  • Remove from the heat once the sugar has dissolved and wait for the mixture to cool completely.
  • Chop the onion/shallot very finely and add to cooled mixture.
  • Add a little black pepper and stir to combine.
  • Serve on the side with the freshly opened oysters.


This recipe is an adaption from James Oliver’s Book¬† “Happy Days with the Naked Chef”