When it came time to make Oysters with Tropical Mignonette for my Mad Men Party, the oysters went a lot easier than the clams with the help of this nifty video. Perhaps because oysters are more willing to be eaten? Or because I’ve done more oyster shucking? I’m not sure. Anyway. I used this really cool passion fruit balsamic vinegar and some key limes leftover from my foray into key lime pie making (more on that later) so an update on the classic mignonette seemed appropriate and fun. I loved how the dressing came out and the Oysters with Tropical Mignonette were a big hit.

Yield: 4-6 servings for an appetizer, 12 for a cocktail party
Cook Time: 3 minutes to assemble
Prep Time: 10- infinite minutes (It all depends on how fast you an shuck)

12 oysters; shucked, placed on ice in the shell
2 tablespoons minced shallot
½ teaspoon key lime juice (regular is fine too)
2 tablespoons passion fruit white balsamic vinegar (this is a really cool product and I recommend it, but if you don’t have it, more red wine vinegar does the trick.)
3 tablespoon red wine vinegar
½ teaspoon freshly cracked black pepper

Mix the shallot, lime juice, vinegars and pepper in a small bowl. Spoon over the oysters. Slurp them straight out of the shells. Yum!