Louisiana Oysters on the Half Shell with Trio of Mignonette Sauces Courtesy Hoffman Media Fresh oysters served with three bright chilled sauces. Cook/Prep Time: 15 MinutesServings:12 Ingredients 1 1/2 cups Green apples, small dice 3/4 cup Shallots, minced 2 1/4 cups Red wine vinegar 1 Tbsp Black pepper, fresh cracked 1 1/2 cups Cantaloupe, small dice 2 1/4 cups Rice vinegar 3/4 cup Jalapeño, minced, no seeds 2 Tbsp Tarragon, chopped 1 Tbsp Black pepper, fresh cracked 1/2 cup Cucumber, small dice 3/4 cup Shallot, minced 6 Tbsp Cilantro, finely chopped 2 1/4 cups Sherry vinegar 1 Tbsp Black pepper, fresh cracked 72 ea Louisiana Oysters, cleaned* Directions Green Apple Mignonette Combine apples, shallots, red wine vinegar and black pepper. Refrigerate until well chilled. Sweet Melon Mignonette Combine cantaloupe, rice vinegar, jalapeños, tarragon and black pepper. Refrigerate until well chilled. Cucumber Mignonette Combine cucumbers, shallots, cilantro, sherry vinegar and black pepper. Refrigerate until well chilled. Oysters Shuck oysters and serve over ice. Spoon each oyster with alternating mignonette sauces. *Use only freshly shucked oysters for this recipe. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!