Here are some Little Shemogue Oysters from New Brunswick, Canada, with a Jalapeño Mignonette, and mezza cilantro.
- 1 cup champagne vinegar
- 2 large shallots, minced
- 2 jalapeño peppers, seeded & finely diced
- 1 tsp sugar
- Pinch of salt
Mix all ingredients together and allow to infuse for at least 30 minutes in the fridge before serving.