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Ingredients
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Oysters
Mignonette Sauce
Method
Oysters Preparation
- 1
Shuck the Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife at the hinge. Twist the knife to open the shell, and slide the knife along the top shell to detach the oyster. Remove the top shell and check for any shell fragments.
- 2
Arrange the Oysters
Place the shucked oysters on a bed of crushed ice on a serving platter. Make sure they are stable and not tipping over.
Mignonette Sauce Preparation
- 3
Combine Ingredients
In a small mixing bowl, combine the red wine vinegar, finely chopped shallots, and crushed black peppercorns.
- 4
Chill the Sauce
Cover the mignonette sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5
Serve
Drizzle the chilled mignonette sauce over the oysters or serve it on the side for dipping.
