Oysters with Tequila-Three Pepper Mignonette

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This is adapted from chef Charles Saunders’ recipe that he serves in the California’s Sonoma Mission Inn. For a spicier mignonette, use all hot chillies rather than a combination of hot and sweet.

This is a spicy twist on the classic, which, after all, with its shock of black pepper and vinegar is pretty spicy on its own.

A further twist on the theme is to serve the bracing oysters and mignonette with tiny, very spicy grilled sausages.