Oysters with Peach Mignonette Recipe

Get ready for Easter lunch with this easy peach mignonette recipe that pairs perfectly with Dibba Bay oysters.⁠

Prep time: 10 minutes, plus chilling time

Serves: 2



2 tbsp white vinegar

2 tbsp unseasoned rice vinegar

 ½ tsp sugar

½ tsp salt

1 peach, destoned and finely diced

½ banana shallot, peeled and finely diced

1 small cucumber, finely diced

1 stalk celery, finely diced

Half a dozen Dibba Bay oysters

Micro cress, to serve



1 In a small bowl, whisk together both kinds of vinegar, sugar, and salt.

2 Stir through the diced peach, shallot, cucumber, and celery. Cover with clingfilm and place into the fridge for 30 minutes.

3 Prepare a bowl of crushed ice. Shuck the oysters and nestle into the crushed ice.

4 Spoon the peach mignonette onto each and serve topped with micro cress.

Mignonette ready? Shop fresh local oysters now.

Prev Article Next Article