Ostiones En Su Concha Recipe

1. Set up a platter with a thick bed of crushed ice and keep it cold.

2. Arrange 12 fresh oysters, on the half shell, on the ice to stabilize them for serving.

3. Shuck oysters just before serving, reserving the brine in each shell and keeping shells intact.

4. Place a small lemon wedge and a small dish of mignonette and hot sauce within easy reach on the platter.

5. Peel and finely mince 1 shallot to yield a small mound of minced shallot.

6. In a small bowl, whisk together the minced shallot and 60 ml red wine vinegar until well combined.

7. Stir in 0.25 tsp cracked black pepper and 0.25 tsp salt. Let the mixture rest 10 minutes to mellow the flavors.

8. Cut 1 lemon into wedges for garnish and for squeezing over oysters.

9. Arrange the lemon wedges and a 1 tsp portion of hot sauce near the oysters.

10. To serve, drizzle a few drops of mignonette on each oyster or offer the sauce on the side; serve immediately with the oysters on the half shell.