Raw oysters

Looking for the best seafood in Baltimore? Then you're in for a treat, friends! Top Charm City bloggers discuss the best seafood options in our latest.

Elegant. Refreshing. Big time-savers. If you don’t count oysters on the half shells as one of your go-tos for holiday gatherings, you should.

Our classic Mignonette sauce is ready in 5 minutes! Combine red wine vinegar, shallots, and black pepper to create a refreshing, light, sauce that will take raw oysters to the next level! Gluten-free.

This mignonette sauce for oysters is the perfect condiment to pair with freshly shucked oysters on the half shell!

Raw Oysters are so great all on their own but sometimes a little extra kick isn’t uncalled for. Try some of these Toppings for Oysters the next time you pick up a few dozen for a shuckin’ party!

If you love the oyster, you should know how to make it at home yourself! Read on to learn how to prepare fresh, raw oysters on the half shell at home.

This is a classic recipe for mignonette sauce to serve with oysters, a staple at fine dining restaurants. Think of this as an elevated alternative to eating oysters with just a squeeze of fresh lemon juice - vinegar provides tang plus extra flavour from eschalots with the bonus of a lovely pink colour!Makes enough for 24 oysters. Some people use only a little, others go to town with it.

There are plenty of ways to eat a raw oyster, but we think mignonette is the perfect accompaniment for raw oysters.

Oyster mignonette made with rice wine vinegar, shallot, fresh herbs, and pepper. It’s gorgeous and tastes fantastic with fresh raw oysters. Bonus, it’s even delicious spooned over grilled meats. Scroll to the notes & tips section for an explanation of rice vinegar vs. seasoned rice vinegar as well as a DIY seasoned rice vinegar recipe if you do not have it on hand.

Try these oyster appetizers for something a little fancy! From raw oysters to deep-fried to oysters Rockefeller, your guests will feel special with these tasty starters.