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Muddy Makes: Oyster Mignonette Sauces

Indulged over the festive season but still craving the restaurant experience? Get your hands on some Cornish oysters and try them with one of these mignonette sauces from Philleigh Way Cookery School.

Essential viewing this week has surely had to be Rick Stein’s Cornwall (BBC2, 6.30pm). Rick spent a lot of last summer travelling round Cornwall which resulted in his new Cornish series, where he meets food and drink heroes, and shares insights into art, culture and history from around the Duchy, alongside, of course, a few new recipes to recreate at home.

If you have been watching, as well as wanting to take a chilly dunk in the Camel Estuary (just me then, and yes reader, I did go for a lunchtime dip today where I took the photo below) you might also be wanting to get yourself some Porthilly Oysters – as viewed in Episode 4, this evening.

Porthilly Pacific Oysters are cultivated and sustainably harvested by hand in at Porthilly in Rock (above) in the clean tidal waters of the Camel Estuary and are one of the most delicious fresh Cornish oysters.

In fact, if you’ve ever eaten oysters at one of Stein’s restaurants (or indeed any number of excellent restaurants in Cornwall and beyond) chances are you’ve eaten Porthilly Oysters – but did you know that you can also order them by post and have them delivered to you at home?

Any month with an ‘R’ in it, so the saying goes, is good for oysters, which might also account for why it’s traditional in France to enjoy fruits de mer on Christmas Eve.

While the winter months are renowned as excellent for oysters, Porthilly Oysters are actually available all year round, but if you’re craving the restaurant dining experience, ordering a few oysters this month could be just the ticket for a little bit of Friday night dining at home.

Of course, if you’re eating them at home, you’ll want some sauces to prepare alongside. Good job then that Rupert Cooper at Philleigh Way Cookery School has shared some of his favourite mignonette recipes to inspire you to order in some oysters.

Plus, if you’re looking for instructions on how to shuck an oyster, he has some step by step instructions to help.

Clockwise from top left:

Classic Shallot And Red Wine Vinegar

  • ½  Shallot
  • Red Wine Vinegar To Taste

Contemporary

  • ½ Orange – Squeezed
  • Small Amount Of Rocket
  • ½ Shallot

French

  • 1 Spring Onion
  • Small Handful Chives
  • 1 Tsp Dijon Mustard
  • ½ Lemon

Asian

  • Chilli
  • Coriander
  • Wasbi
  • Rice Vinegar
  • Adjust Quantities To Your Preference

Hot

  • 2 Jalapenos
  • Handful Dill
  • 1 Tbsp Capers
  • 1/2 Shallot
  • Red Wine Vinegar To Taste

Find more ideas here

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