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Ingredients
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Oysters
Mignonette Sauce
Garnish
Method
Preparation
Prepare the Mignonette Sauce
In a small bowl, combine red wine vinegar, finely chopped shallots, and crushed black peppercorns. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
Shuck the Oysters
Using an oyster knife, carefully shuck the Shigoku oysters. Be cautious to avoid injury and to retain the oyster liquor.
Serving
Plate the Oysters
Arrange the shucked oysters on a serving platter with ice to keep them chilled.
Add Mignonette Sauce
Drizzle the prepared mignonette sauce over the oysters.
Garnish
Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.