We have a THING for mignonette. It's as if vinegar, shallots and pepper were united through divine intervention. Then, we gazed at these freshly shucked beauties while our Preserved Meyer Lemon Paste stared at us and...what happens if you want both?
Chef James Loomis to the rescue. The wunderkind at Seattle's Cursed Oak created an If & When Mignonette, assuaging our guilt with 2 TBS Moroccan Preserved Meyer Lemon Paste, 1 quart white wine vinegar, five shallots finely minced, and a few, generous grinds of rainbow peppercorns a top oysters from Taylor Shellfish Farms. Problem solved.