Oysters On The Half Shell Recipe

FOR THE TABLE

1. 1

   Shuck and arrange

   Carefully shuck the oysters, keeping the liquor if desired, and arrange them on a chilled platter on the half shells.

2. 2

   Prepare lemon wedges

   Cut lemons into six wedges and arrange on the platter alongside the oysters for optional squeeze.

3. 3

   Make the mignonette

   In a small bowl, combine the finely minced shallots, white wine vinegar, fresh lemon juice, salt, and pepper. Stir until well blended.

4. 4

   Chill and meld

   Let the mignonette rest in the refrigerator for about 10 minutes to meld flavors.

5. 5

   Serve with garnish

   Spoon a small amount of the mignonette onto each oyster or serve on the side. Finish with chopped parsley as a garnish and pass the lemon wedges.