Oysters on the Half Shell with Mustard Tarragon Mignonette and Roasted Grapes

Oysters are a bold and stylish way to kick off a weekend brunch. Serve them on the half shell with a garnish of lemon wedges. Or, try this easy recipe from our culinary team at etoile Restaurant. The mignonette sauce brings out a smooth, mellow flavor in the oyster that’s perfect for a brunch. A roasted red grape tops it off like a pearl from the vineyard.

Mignonette Ingredients

2 tbsp Dijon mustard
2 tbsp whole grain mustard
4 large shallots (minced)
3 tbsp rice wine vinegar
2 tbsp tarragon (chopped)
¾ cups olive oil
Salt and pepper to taste

Mignonette Instructions

Place minced shallots and vinegar in a small bowl and let stand for five minutes. Add both mustards and whisk in olive oil slowly to emulsify. Add in tarragon and season to taste. Set aside.

Roasted Grape Ingredients

20 seedless red grapes (stems picked)
3 tbsp sherry vinegar

Roasted Grape Instructions

Preheat oven to 325°F. Place grapes on a half-sheet pan with parchment paper and roll in sherry vinegar. Roast for 12 minutes. Remove and cool in the refrigerator. Slice each grape in half when cooled.


Place a very small dollop of mignonette on each oyster, and top with a roasted grape. Serve immediately.