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Ingredients
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Oysters
Mignonette Sauce
Extra Virgin Olive Oil
Method
Preparation of Oysters
- 1
Selecting Oysters
Select fresh oysters and ensure they are stored on ice to keep them fresh until you're ready to serve.
- 2
Shucking Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife at the hinge and twisting to pry it open. Discard the top shell.
- 3
Arranging Oysters
Place the shucked oysters on a bed of crushed ice on a serving platter for presentation.
Mignonette Preparation
- 4
Chopping Shallots
Finely chop the shallots and place them in a small bowl.
- 5
Mixing Mignonette
Add the red wine vinegar and freshly cracked black pepper to the bowl with the shallots, and mix well to combine.
- 6
Resting Mignonette
Let the mignonette sit for at least 15 minutes to allow the flavors to meld.
Serving
- 7
Drizzling Olive Oil
Drizzle extra virgin olive oil over the oysters just before serving to add richness and enhance flavor.
- 8
Serving Oysters
Serve the oysters with the mignonette sauce on the side for dipping.
