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12
20 min.
10 min.
Add a burst of flavor to your oysters with this bold mignonette! The unique pairing of sweet wild blueberries, the heat of jalapeño, and the acidity of vinegars elevates every bite. Perfect for impressing your guests, this recipe reinvents oysters in an instant. A wild and refined touch that evokes the freshness of the great outdoors and the elegance of a gourmet feast!
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked along the St. Lawrence River, on the beautiful beach of Baie de Beauport.
Chef Peter
1 cup wild blueberries
2 grey shallots, finely chopped
¼ cup white wine vinegar
¼ cup rice vinegar
1 jalapeño, finely chopped
12 oysters
To prepare the mignonette, mix the white wine vinegar, rice vinegar, and chopped shallots.
In a small saucepan over medium heat, cook the chopped jalapeño and blueberries with 3 tbsp of water until they burst, about 8 to 10 minutes.
Add the blueberry-jalapeño mixture to the vinegar-shallot mix, stir, and chill.
Serve with fresh oysters.