Oysters can be intimidating, so we asked seafood chef Aidan Owens to share his expertise. Here's everything you need to know about oysters.

Vivid and zesty, the classic mignonette sauce gets an update with a refreshing yet celery-infused vinegar and crisp diced celery. Place celery in a 1-pint jar, and add vinegar. Secure with a lid ...

Of course, you can make a simpler mignonette if you don't have a ton of these ingredients on hand, but this dressed-up version makes for a more flavorful rendition of the classic.

Red Horse by David Burke, 26 Ridge Road in Rumson, serves both East Coast and West Coast oysters in the classic half shell style, with a side of cucumber apple mignonette.

Forget a classic mignonette. These Sandita's World oysters riff on Vietnamese flavors for a citrusy, funky, herbaceous bivalve.

Slurp and eat. Mignonette Sauce Sampler: Classic Mignonette: One tablespoon minced shallots stirred into 1⁄3 cup white wine or champagne vinegar, with cracked black pepper added to taste.

Instructions//Steps I’ll have all the ingredients for this drink with me and will be making it on site. Our raw bar will be served with lemon, horseradish and classic mignonette. Here is the ...

Like a classic mignonette, the vinegar base brings out the salty notes of the seafood delicacy while adding a delightful spicy kick.

Don't forget the toppings Owens recommends topping your raw oysters with lemon or a classic mignonette sauce. Arlene Ibarra When it comes to raw oysters, Owens prefers to keep the toppings minimal. "A ...