Here’s a classic mignonette recipe that’s perfect for enhancing the taste of oysters, as well as several other condiments suggestions.

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September, October, November…. With the return of the months ending in “ber” begins the oyster season.

Although they are now available year-round in grocery and fish stores, it is during these months that they are available in greater variety and at better prices.

Do you know why the months ending with “ber” are the best months to eat oysters?

This would originate from Louis XV’s era, who would have put this rule in place to avoid intoxication during the warmer months of the year.

It must be said that at that time the conditions of transport and conservation of food were not optimal.

The tradition has remained, especially since during the months that are not in “ber”, the oysters tend to be a little more milky, which is not to everyone’s taste.

How to serve raw oysters?

You can always eat raw oysters on their half shell with no condiments.

However, I like to add a little lemon juice or mignonette sauce.

You can also eat raw oysters with:

• a few drops of hot sauce
• a dash of lemon or lime juice
• horseradish
• mignonette

Served on a bed of ice or snow, drizzled with a dash of lemon juice and a touch of mignonette, this is the ultimate appetizer for me.

A treat of nature in its simplest form!

Preparing a classic mignonette is really easy and quick. There is no need to buy already made one in grocery stores.

For an optimal taste, let the ingredients macerate together at least twenty minutes before serving.

The mignonette can be kept for several weeks in the refrigerator.

And you, how do you prefer your oysters?

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