Dressed Recipe

Make the mignonette

Combine the finely minced shallot, red wine vinegar and champagne vinegar in a small bowl. Add the cracked black pepper and sea salt and stir to dissolve. Let the mixture sit at room temperature for 10–15 minutes so the shallot softens and flavors meld. Stir in the chopped chives just before using.

Taste and adjust: if it’s too sharp, add a tiny pinch more sugar or a few drops of water; if too mild, add another 1/2 teaspoon red wine vinegar. Keep chilled until ready to serve.

Shuck and prepare oysters

Place a clean kitchen towel on your work surface. Holding an oyster cupped-hand up, insert an oyster knife at the hinge and twist to pop it open. Slide the knife under the top shell to sever the muscle and discard the top shell. Run the knife under the oyster to free it from the bottom shell, keeping the oyster level in its shell to preserve liquor.

Arrange a serving platter or shallow bowl with the ice to form a stable chilled bed. Nestle each half-shell oyster on the ice to keep them cold and level.

On each oyster place approximately 1/2 teaspoon of mignonette and 1/4 teaspoon of cocktail sauce (so each oyster is 'dressed' with both). If preferred, offer the cocktail sauce and mignonette in small dishes for guests to add themselves.

Garnish each oyster with a small squeeze of lemon (about 1/6 of a wedge) or set lemon wedges on the platter. Optionally add a few drops of hot sauce to any oyster to taste and a light crack of fresh pepper over the top.

Serve immediately while oysters are chilled and fresh. Provide small forks, extra lemon wedges, and napkins.

If you plan to serve any leftover mignonette later, cover and refrigerate for up to 48 hours. Discard any unused shucked oysters after 2 hours at room temperature or 24 hours refrigerated.