Recipe: Jalapeño Mignonette 

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.

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