Oysters Recipe

Mince and combine

Peel and finely mince the shallot until pieces are very small. Place minced shallot in a small bowl.

Add red wine vinegar and champagne (or white wine) vinegar to the shallot. Stir to combine so the shallot softens and releases flavor into the vinegar.

Add cracked black pepper and fine sea salt. Stir again and taste; the mignonette should be bright and tangy with a mild shallot bite. Adjust salt or pepper sparingly.

If using, stir in the finely chopped parsley for color and a hint of herbaceousness.

Cover and refrigerate the mignonette for at least 15 minutes and up to 2 hours to allow flavors to marry. Bring to cool temperature before serving.

If oysters are not already shucked: scrub shells under cold running water to remove grit. Hold an oyster flat-side up in a towel. Insert an oyster knife at the hinge, twist gently to pop the hinge, run the knife along the top shell to sever the muscle, lift off the top shell and discard. Run the knife under the oyster to free it from the bottom shell, taking care to preserve the liquor (liquid) in the shell. Place the oyster in the half shell on a tray of crushed ice. Repeat for all oysters.

If using pre-shucked oysters, arrange oysters in their shells (or on small plates) on a bed of crushed ice so they sit level and retain liquor.

Arrange oysters in a single layer on a serving platter over the crushed ice. This keeps them cold and stable.

Place small bowls or ramekins of mignonette on the platter. Provide lemon wedges on the side.

Provide cocktail forks or tiny spoons so diners can loosen the oyster from the shell if needed, add a small spoonful of mignonette (or a squeeze of lemon), and enjoy.

To serve: put a small spoonful (about 1/2 tsp) of mignonette on each oyster or allow guests to add to taste. Alternatively, serve with lemon wedges for squeezing.

Keep oysters on ice and consume within 2 hours of plating. Discard any oysters with off smells or that do not close (if live) before shucking. Recommend refrigeration of any leftovers and consuming within 24 hours only if kept properly chilled.