2 ratings

Oysters on the Half Shell with Sriracha Mignonette Recipe

Molly Aronica


It's tough to beat the simplicity of raw oysters topped with a bright and tangy mignonette — the balance of flavors is developed and complex but the preparation is quick and easy.

While developing this recipe I was worried that the boldness of the fresh ginger and Sriracha chili sauce would overpower the refined flavor of the oysters, but the combination turned out very well. The warming heat from the Sriracha mingled with the earthy tones of the ginger and the bite of the shallot complimented the briny oysters perfectly. Feel free to adjust the heat level to your desired preference, but try not to go overboard with it. 

Click here to see 7 Outstanding Oyster Recipes. 


  • 1 teaspoon grated ginger
  • 1 small shallot, finely diced
  • ½ tablespoon Sriracha 
  • 1 tablespoon fresh lemon juice
  • 1 ½ tablespoons rice wine vinegar
  • 1 dozen fresh oysters, cleaned and shucked (I used Nantucket Bay oysters, but any variety will work)


Whisk together the ginger, shallot, Sriracha, lemon juice, and vinegar in a small bowl. Serve the mignonette immediately with the oysters or let it chill in the fridge until you're ready to use it.