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Frequently paired with
The best thing to pair and share with Oysters
Ingredients
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Fresh oysters
Shallot & herb mignonette
Tools & finishing
Method
Prepare mignonette
Combine and season
In a small mixing bowl combine the minced shallot, red wine vinegar, champagne vinegar, chopped parsley, chives, and tarragon (if using). Add the sugar, kosher salt and freshly ground black pepper. Whisk briefly to combine.
Rest
Let the mignonette rest at room temperature for at least 15 minutes (up to 1 hour) to mellow the vinegar and let the shallot soften. If desired, whisk in 1 teaspoon extra-virgin olive oil for a slightly rounder mouthfeel just before serving.
Taste and adjust seasoning — add a pinch more salt or a little extra vinegar if you prefer brighter acidity.
Shucking oysters
Clean oysters
Rinse oysters under cold running water and scrub the shells with a stiff brush to remove grit and debris. Discard any with cracked or open shells that do not close when tapped.
Prepare workspace
Spread crushed ice on a large serving platter to form a stable bed. Wrap a kitchen towel around your hand or use a glove to hold the oyster steady.
Shuck safely
Insert the tip of the oyster knife into the hinge (the pointed end) and twist gently until the shell pops. Slide the knife along the top shell to cut the adductor muscle and remove the top shell. Be careful to keep the oyster level so the liquor (natural juices) remains in the bottom shell. Run the knife under the oyster to free it from the bottom shell, leaving it sitting in its liquor.
Check and arrange
Check each oyster for any shell fragments, remove stray bits, and place oyster on the crushed ice bed with the deeper half-shell down so the liquor is retained. Repeat for all oysters.
Finish & serve
Spoon mignonette: Using a small spoon, place about 1/2 to 3/4 teaspoon of the shallot-herb mignonette onto each oyster (amount adjustable to taste).
Storage note: Prepare mignonette up to 4 hours ahead and keep refrigerated. Shucked oysters should be consumed immediately; unshucked oysters can be kept on ice for several hours but should be used the same day if possible.
