Rinse oyster shells under cold water and scrub to remove debris. Hold an oyster with a towel or glove, insert an oyster knife at the hinge, twist to pop open, run the knife under the top shell to release, discard top shell and cut the muscle to free the oyster. Preserve the liquor in the shell. Arrange oysters on a bed of crushed ice to keep cold.

Make Mignonette

In a small bowl combine the very finely minced shallots, champagne vinegar, red wine vinegar, sugar, coarsely ground black pepper and sea salt. Stir until sugar dissolves. Taste and adjust acidity or salt so the mignonette is bright and balanced. Chill 10–15 minutes for flavors to meld.

To serve, place oysters on the crushed ice bed. Spoon about 1/2 teaspoon of mignonette onto each oyster or serve mignonette in a small bowl alongside so guests can add to taste. Garnish the platter with lemon wedges.

Makrut Lime Oil (GF/DF)

Infuse Oil

In a small saucepan combine the neutral oil and the makrut lime leaves. Warm gently over very low heat to 60–70°C (140–158°F) for 20–25 minutes—do not let the oil smoke or boil. This low-temperature infusion extracts the aromatics without cooking them harshly.

Cool and Strain

Remove from heat and let the oil sit with the leaves for another 10 minutes to continue infusing as it cools. Remove the leaves and strain the oil through a fine mesh or cheesecloth into a clean jar. Stir in grated makrut lime zest, sea salt and white pepper while warm so the salt dissolves. Taste and adjust salt or zest. Cool to room temperature, then refrigerate in a sealed container. Will keep refrigerated for up to 2 weeks.

Measure out makrut lime oil as needed for the mussels and for drizzling over oysters if desired.

Steamed Mussels

Prepare Mussels

Rinse mussels under cold water, discard any with broken shells or that do not close when tapped. Scrub shells and remove beards by pulling toward the hinge.

Sauté Aromatics

In a wide, heavy pot with a tight-fitting lid, heat the extra virgin olive oil over medium heat. Add sliced garlic and minced shallot and sauté 1–2 minutes until fragrant and just turning golden—do not burn.

Add Liquid and Mussels

Pour in the dry white wine and water and bring to a simmer. Add the cleaned mussels, sprinkle coarse salt and freshly ground black pepper, then cover the pot. Steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened.

Finish and Dress

Remove the pot from heat. Use a slotted spoon to transfer opened mussels to a warmed serving bowl (discard any mussels that remain closed). Stir the chopped parsley and 2 tablespoons makrut lime oil into the cooking broth to flavor it, then spoon some of the broth and oil over the mussels. Taste and adjust seasoning with salt, pepper or an extra drizzle of makrut lime oil.

Serve mussels immediately with lemon wedges and extra makrut lime oil on the side for guests to drizzle. Provide crusty bread or forks for eating (optional).