Mer Bleue Recipe

Chill and prepare platter

Put crushed ice in a large serving platter or shallow bowl to create a bed for the oysters. Place lemon wedges and parsley on the side of the platter.

Shuck the oysters

Rinse oyster shells under cold running water to remove grit. Hold an oyster cupped in a thick kitchen towel with the hinge toward you. Insert an oyster knife at the hinge and twist gently until the shell pops. Run the knife along the top shell to cut the muscle and remove the top shell. Slide the knife under the oyster to free it from the bottom shell, taking care to preserve the liquor (briny liquid). Place shucked oysters on the bed of crushed ice, level side down so they sit flat. Reserve any small fragments of shell and discard.

Keep cold

Return the platter to the refrigerator or keep it on ice and serve immediately after finishing the mignonette or butter topping preparations. Oysters should remain cold at all times.

In a small bowl combine the red wine vinegar, finely minced shallot, finely cracked black pepper, and 1/2 tsp sea salt. Whisk to dissolve the salt and slightly mellow the vinegar. Stir in the chopped chives. Taste and adjust: add up to 1 tsp sugar if the vinegar is too sharp or another pinch of salt if needed. Let the mignonette rest at least 10 minutes at room temperature or chill for up to 30 minutes so flavors marry.

To serve, spoon about 1/2 tsp of mignonette onto each shucked oyster or transfer to a small serving bowl so guests may add to taste.

Melt unsalted butter gently in a small saucepan over low heat until fully liquid but not browned (about 1–2 minutes). Remove from heat and stir in fresh lemon juice, lemon zest, chopped dill, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning.

To serve warm: spoon approximately 1/2 tsp of the warm citrus-herb butter over selected oysters immediately before serving so the butter lightly coats the oyster without cooking it further. Note: this is optional — mignonette is a classic cold accompaniment while the butter adds a richer, slightly warm alternative.

If preparing in advance: cool the butter mixture, transfer to a small container and rewarm gently over low heat or in a warm water bath just before serving. Do not boil.