We’re celebrating summer with a plate of plump Pemaquid oysters, harvested in Maine and known for their sweet, salty flavor.

While these oysters are perfect on their own, a mignonette complements their briny liquor with its acidic blend of shallot, cracked pepper, and vinegar.

Try our twist on the traditional mignonette, where we add pickled blueberries. Because blueberries are at their peak, they add a sweet note to the vinegar while the shallots add a nice crunch. Mix up the Pemaquid with two of our other briny favorites—Standish Shore and Naked Cowboy oysters—all of which work well with this mignonette.

Pair your oysters with a cool, crisp white wine or light white ale. We suggest Domaine de la Pinardiere Muscadet and Hoegaarden Belgian Ale. Keep this mignonette on hand in the fridge, great for summery cocktails, cheese plates, grilled cheeses, and ice cream toppers.

What You’ll Need:
1/8 cup sugar
1 cup blueberries
1/2 cup red wine vinegar
1/2 cup rice wine vinegar
1/2 medium shallot, minced
Pinch of crushed black pepper

What to Do:
Combine vinegars together in a bowl. Add minced shallot and sugar, and stir.

Add blueberries and chill mignonette for a minimum of two hours. (However, we suggest chilling overnight for the best flavor.)

Remove half of the pickled blueberries and purée it in a food processor. Blend the purée back into mixture.

Display oysters on ice and top with mignonette. Sprinkle oysters with crushed black pepper and enjoy!

Post written by our seafood buyer Brittney Bullock.