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Salts can be grilled, broiled, or baked, sometimes with a drizzle of garlic butter, a sprinkle of breadcrumbs, or a topping of melted cheese. Their versatility extends beyond traditional preparations, with many chefs experimenting with creative toppings like bacon, spinach, or even a dash of hot sauce to bring out their natural flavors. Whether you’ re a seasoned oyster lover or new to the world of shellfish, Cape May Salts offer a fresh, local experience that highlights the natural beauty of the region’ s

waters. Their exceptional taste and versatile serving options

make them a perfect addition to any seafood platter or casual.

Classic Mignonette Sauce( For Oysters)

INGREDIENTS:

½ cup red wine vinegar

2 tablespoons shallots, finely minced

½ teaspoon freshly ground black pepper

( Optional: A pinch of sugar to balance acidity)

INSTRUCTIONS: In a small bowl, combine red wine vinegar, finely minced shallots, and black pepper.

Stir well and let the mixture sit for at least 30 minutes( or overnight in the fridge) to allow the flavors to meld.

Serve chilled alongside raw oysters on the half shell.