Oysters Recipe

Chill and prepare bed

Place crushed ice in a shallow serving dish or on individual plates to form a stable bed that will keep oysters cold and level while serving.

Arrange the shucked oysters on the chilled bed of crushed ice with the deeper shell down so each oyster sits level and retains its liquor.

Garnish the platter with lemon wedges placed around the oysters for squeezing at the table.

Peel and finely mince the shallot until pieces are very small. A fine dice ensures the shallot distributes flavor without overwhelming any single oyster.

In a small bowl, combine the red wine vinegar, minced shallot, coarsely ground black pepper, and sea salt. Stir thoroughly until the salt begins to dissolve.

Add the chopped parsley and lemon zest if using, then taste and adjust seasoning. The mignonette should be bright and tangy — add up to 1 teaspoon more vinegar if it needs more acidity, or a pinch more salt to balance.

Let the mignonette rest for at least 5 minutes at room temperature (or up to 30 minutes refrigerated) to allow flavors to meld. If refrigerating, bring back to slightly chilled before serving.

Serve the oysters immediately with a small spoonful of mignonette on each oyster or a small ramekin of mignonette for guests to spoon themselves. Offer lemon wedges alongside.