Spéciale De Claire Gillardeau N° 2 Recipe

Chill and prepare oysters

Place crushed ice in a large shallow serving platter or on individual plates to create a stable bed for the oysters. Keep oysters refrigerated on the ice until ready to serve.

Just before serving, wipe each oyster shell under cold running water to remove grit. Using a sturdy oyster knife, insert the tip at the hinge, twist to pop the shell, run the knife along the top shell to sever the muscle and remove the top shell. Be careful to preserve as much liquor (briny oyster juice) as possible in the bottom shell.

Loosen the oyster from the bottom shell by sliding the knife under the oyster, keeping it level so the liquor remains. Place oysters on the prepared ice bed, one per shell, arranging lemon wedges and parsley sprigs around them.

In a small bowl combine the red wine vinegar, very finely minced shallot, coarsely ground black pepper, granulated sugar and salt. Stir until sugar and salt dissolve. Taste and adjust: it should be bright and tangy with a peppery bite. Let the mignonette rest at least 10 minutes at room temperature to allow flavors to meld, or refrigerate up to 2 hours.

Transfer the mignonette to a small serving dish or individual tiny bowls so each diner can spoon a little on an oyster. Stir again before serving to reincorporate any settled shallot.

If you prefer a secondary dressing, whisk together the white wine vinegar, Dijon mustard and minced shallot in a small bowl. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and freshly ground black pepper to taste. Serve in a small bowl alongside the mignonette.

Slice the baguette into 1/2-inch pieces. Lightly toast slices until just golden. Spread softened butter thinly on warm toasts and arrange on a serving board. The toasts act as a neutral accompaniment to the oysters and sauces.

Arrange the platter of oysters on ice with mignonette and optional vinaigrette nearby. Provide small forks or oysters forks and napkins. Squeeze a drop of lemon on an oyster or spoon a small amount of mignonette on top, then tilt the shell and eat the oyster with its liquor. Alternate with bites of buttered toast as desired.

Any leftover mignonette may be stored in the refrigerator for up to 48 hours; do not store opened oysters more than a few hours after shucking for best safety and quality.