1/2 Doz. Market Oysters* Recipe

Chill serving bed

Pile the crushed ice onto a shallow serving platter or individual plates to create a stable chilled bed for the oysters.

Shuck oysters

Using an oyster knife, hold each oyster flat side up with a towel. Insert the tip at the hinge, twist to pop open, slide the knife under the top shell to release, discard the top shell, then slide the knife under the oyster to cut the muscle and free the oyster in its liquor. Keep oysters level to retain their liquor.

Place each shucked oyster on the chilled ice bed, spacing evenly. Keep refrigerated until ready to serve (no more than 1 hour).

Combine the champagne vinegar, finely minced shallot, crushed peppercorns, caster sugar, chopped chives, and sea salt in a small bowl. Stir until the sugar and salt dissolve. Taste and adjust: add a little more vinegar for brightness or a pinch more sugar if too sharp.

Let the mignonette rest in the refrigerator for at least 15 minutes to allow flavors to meld. Bring to cool temperature before serving.

Warm the brown bread briefly if desired (10–15 seconds in a microwave or 3–4 minutes in a 350°F/180°C oven) so it is slightly pliable but not hot.

Spread the unsalted butter evenly on the brown bread slices. Cut slices into quarters or small fingers suitable for sharing.

Cut the lemon into wedges. Optionally zest a little lemon over the oysters for extra aroma, or reserve zest to sprinkle on the buttered bread.

Just before serving, spoon a small amount (about 1/2 teaspoon) of the chilled champagne mignonette onto each oyster, or serve the mignonette in a small bowl alongside so guests can spoon to taste.

Garnish the plate lightly with chopped chives or parsley if desired. Arrange the buttered brown bread and lemon wedges adjacent to the oysters.

Serve immediately so oysters remain cold and fresh. Advise guests to eat oysters with a small fork, adding extra lemon or mignonette as preferred.