Canadian Personal Chef Alliance Logo

TEL: 1. 877. 402. 3221.

Recipe - oysters in craft beer mignonette

By Chef Avaughn Wells, former member of The Chef Alliance

Live (without shells removed) shellfish should never be stored in airtight containers or bags since the animals can die from lack of oxygen. They can be loosely covered with clean, damp paper towels or cloths to prevent them from drying out in the refrigerator. Store live shellfish above raw meat, or poultry, so juices don't drip on them. Do not store live shellfish directly on ice, since the melting fresh water may kill them. Store at temperatures between 35 and 40 degrees F.

First rinse each oyster under cold running tap water.
Wrap a tea towel over one hand and use it to hold the oyster firmly.
Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it to pry the hinge open.
Slide the knife under the top shell to release the oyster and remove the shell.
You can now add a dressing of your choice to the oyster.


Minced Garlic - 1 teaspoon

Minced Shallots - 1 tablespoon

Amber beer - ¾  cup

Champagne vinegar - ¾ cup

Red chili flakes - ½ teaspoon

Cracked black peppercorn - ½ teaspoon

Chopped Italian parsley - 2 tablespoons


1. Mix all ingredients and allow to chill

2. Once oysters are cleaned and shucked, apply the mignonette lightly.​

With The Chef Alliance, a rewarding culinary career is within your grasp!