Cook Time: 30 mins
Yield: 4 dozen oysters

½ cup rice wine vinegar
¼ cup mirin
Juice of 3 limes
1 tablespoon cracked black pepper
3 tablespoon minced shallot
1 garlic clove, finely chopped
1 Thai chili, finely chopped
1 tablespoon ginger, finely minced
1 tablespoon sugar
1 tablespoon honey
1 tablespoon Sriracha
4 dozen non-gulf oysters
*Blue Pointes, Malpeques, or any number of Virginia oysters are great.


  1. Cook together shallot, garlic, ginger, Thai chili, and honey on medium-high heat until it bubbles and carmelizes slightly
  2. Add all remaining ingredients and simmer uncovered on medium-high heat for 3 minutes Remove from heat and allow to chill
  3. Shuck oysters
  4. Serve chilled mignonette over oysters and enjoy!