Oysters With Mignonette Sauce & Champagne

In The Kitchen With Suzanne Duffy
Oysters With Mignonette
Sauce & Champagne

Story and Photography by Christine Fillat


Enter the rarified air of Suzanne Duffy’s kitchen, where the walls are Hermes tangerine, and the table is festooned with artifacts of Suzanne’s world travels. For an evening of romance, oysters and champagne are the fare. These local oysters, procured from and shucked to order at Graul’s Market, sit naturally in their salty brine. This traditional aphrodisiac on the half shell is transformed with a nip of a mignonette sauce, fresh squeezed lemon juice, cocktail sauce or a nugget of horseradish. Your palate will lead you to whatever combinations work the best for you.  It’s very light, very tasty, and, somehow, quite filling (but not too much), perfect for pairing with a crisp glass of bubbly champagne.



• 2 Shallots, minced

• Juice of 1 Lemon

• 1/4 cup of Red Wine Vinegar

• Pinch of Salt

Whisk all ingredients together and serve in a bowl alongside the Oysters.


Suzanne, who lives in Annapolis, is a Lifestyle Coordinator specializing
in wardrobe and living areas.

From Vol. 3, No. 1 2012
Annapolis Home Magazine