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Ingredients
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Oysters
Mignonette Sauce
Method
Preparing the Oysters
- 1
Rinse the Oysters
Rinse the fresh oysters under cold running water to remove any dirt or debris from the shells.
- 2
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. Place the shucked oysters on a serving platter, ensuring they remain on their half-shell.
Making the Mignonette Sauce
- 3
Chop the Shallots
Finely chop the shallots and place them in a mixing bowl.
- 4
Combine Ingredients
Add the red wine vinegar and black peppercorns to the chopped shallots. Mix well. If desired, add salt to taste.
- 5
Let it Rest
Allow the mignonette sauce to rest for at least 15 minutes to let the flavors meld together.
Serving
- 6
Serve the Oysters
Serve the shucked oysters chilled on the half-shell with a small spoonful of the mignonette sauce on top of each oyster.