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Oysters with Blood-Orange Mignonette and Tajín

Servings: 2

Classic oysters on the half shell are given an update here,  bathed in a mignonette flavored with blood orange and then sprinkled with zingy Tajín. You can ask your seafood purveyor to shuck the oysters for you and then set them in a lidded container on crushed ice (or shuck them yourself).


  • 1 Tbs. fresh blood-orange juice
  • 1-1/2 tsp. Champagne or white wine vinegar
  • 1-1/2 tsp. finely chopped shallot
  • Pinch freshly ground black pepper
  • Pinch granulated sugar
  • 12 fresh oysters on the half-shell
  • 1/2 to 1 tsp. Tajín seasoning blend

Nutritional Information

  • Calories (kcal) : 60
  • Fat Calories (kcal): 10
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 20
  • Sodium (mg): 340
  • Carbohydrates (g): 6
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 5


  • In a small bowl, combine the orange juice, vinegar, shallot, pepper, and sugar. Arrange the oysters on a platter over crushed ice or coarse salt to stabilize them. Drizzle the mignonette to taste over the oysters, and sprinkle with the Tajín to taste. Serve immediately with additional mignonette on the side.


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