Custom House Quay, Weymouth


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#SeafoodStreetFood is all about using the freshest, local ingredients to make simple, tasty dishes inspired by some of the finest street food flavours from around the world. To get you started, our chef Luke has handpicked a few of our favourites that you can try out at home.

You can buy fresh Dorset seafood and shellfish from Weyfish on the harbourside, or if you’re not lucky enough to be based near Weymouth, you can order online.

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#oysters #shallots #redwinevinegar #sugar #salt

Oysters with Shallot Vinegar

Oysters with Shallot Vinegar

Mignonette is the classic French garnish for raw oysters in the half shell. A piquant sauce made with vinegar and shallots that you sprinkle on top of the oyster, much like a squeeze of lemon juice. Oysters feel naked without it.

PREP: 5 minutes

COOK: None

SERVES: Enough to dress 24 oysters


24 oysters – local is best
130g shallots, very finely diced (brunoise)
85g red wine vinegar
4g table salt
4g caster sugar 


  1. Simply mix the ingredients together and drizzle, chilled or at room temperature, over fresh, raw oysters in the half shell. These quantities should give you enough to dress 24 oysters.



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