Oysters on Half Shell with Rhubarb Mignonette

Recipe Courtesy of St. Supéry Culinary Team

Serves 2-4


12 Carlsbad Aquafarm Oysters, cleaned, on the half shell, on a bed of ice

1/3 C Sherry Vinegar

1 Shallot, minced

1/2 Rhubarb stalk, minced

1 Tbl Tarragon, minced plus more whole leaves for garnish

Pinch of Sugar

A few grinds fresh Black Pepper

1/2 stalk Rhubarb, shaved on a mandoline or peeler


  1. Combine vinegar, shallot, minced rhubarb, minced tarragon, sugar, and black pepper in a small bowl.
  2. Serve alongside the oysters, which have been sprinkled with the shaved rhubarb and whole tarragon leaves.

Shop Wine Pairings


Wine Pairing: Napa Valley Estate Rosé

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