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Home > RECIPES > Appetizers > Oyster Celery-and-Customer Mignonette
Oyster Celery-and-Cucumber Mignonette

1 cup Maine-ly Drizzle's Champagne vinegar
1 6-inch celery rib, coarsely chopped
1 2-inch piece of English cucumber, coarsely chopped
Freshly ground pepper
Oysters on the half shell, for serving
In a blender, combine the vinegar, celery and cucumber and blend at medium speed until the vegetables are finely chopped. Season the mignonette with pepper and serve with oysters on the half shell.
The mignonette can be refrigerated overnight.