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Ingredients
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Oysters
Lemon
Mignonette
Tools & Garnish
Method
Oysters
- 1
Clean
Rinse oysters under cold running water to remove grit. Use a stiff brush to scrub the shells, removing any dirt or barnacles. Discard any oysters with cracked or open shells that don’t close when tapped.
- 2
Chill platter
Fill the serving platter or shallow bowl with a bed of crushed ice, creating an even layer to hold oysters steady and cold.
- 3
Shuck
Working one at a time, hold an oyster braced in a towel or wear a glove. Insert the tip of the oyster knife into the hinge and twist gently until it pops. Slide the knife along the top shell to sever the muscle and remove the top shell. Tilt the oyster to drain any excess liquor into a bowl if you want to preserve it; then slide the knife beneath the oyster to free it from the bottom shell, leaving it sitting flat in its half shell. Repeat for all oysters and place them on the bed of crushed ice, liquor intact.
Mignonette
- 4
In a small bowl combine the red wine vinegar and minced shallot. Add the freshly ground black pepper, sea salt, and sugar (if using). Stir to dissolve the salt and sugar. Taste and adjust: add more vinegar for brightness, a pinch more sugar to soften acidity, or more pepper for spice. Stir in chopped chives if using. Let the mignonette sit for at least 10 minutes at room temperature to allow flavors to meld; it can be made up to 2 hours ahead and refrigerated (bring back to room temperature before serving).
Lemon & Serve
- 5
- 6
To serve, place the shucked oysters on the chilled bed of ice. Provide the mignonette in a small bowl or individual spoons alongside. Offer lemon wedges so guests may squeeze fresh lemon over oysters. Recommend tasting an oyster with a small spoonful of mignonette or a squeeze of lemon; do not over-sauce—preserve the oyster’s liquor.
- 7
Discard any uneaten oysters left at room temperature for more than 2 hours. Clean tools and surfaces thoroughly after preparation.
