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Ingredients
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Oysters
Chartreuse Mignonette
Method
Preparing the Chartreuse Mignonette
- 1
Combine Ingredients
In a small bowl, combine the minced shallots, white wine vinegar, Chartreuse liqueur, and freshly cracked black pepper. Mix well until all ingredients are incorporated.
- 2
Chill the Mignonette
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Preparing the Oysters
- 3
Clean the Oysters
Rinse the fresh Connecticut oysters under cold running water to remove any sand or debris. Scrub the shells with a brush if necessary.
- 4
Shuck the Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge of the shell and twisting to open it. Be cautious to avoid injury and ensure the oyster remains in its shell.
- 5
Serve on Ice
Place the crushed ice in a shallow serving dish or platter. Arrange the shucked oysters on top of the ice to keep them chilled.
- 6
Add Mignonette
Before serving, drizzle the chilled Chartreuse mignonette over each oyster. Serve immediately with lemon wedges if desired.