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Ingredients
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Oysters and Rhubarb Mignonette
Method
Preparation
Prepare the Rhubarb Mignonette
Chop the rhubarb into small pieces and place in a mixing bowl. Add red wine vinegar, finely chopped shallot, sugar, and black pepper. Stir well to combine. Let the mixture sit for at least 15 minutes to allow the flavors to meld.
Shuck the Oysters
Carefully shuck the fresh oysters, discarding the top shell and keeping the oyster in the bottom shell. Arrange the oysters on a serving platter with ice to keep them chilled.
Serve
Spoon a small amount of the rhubarb mignonette over each oyster just before serving. Enjoy immediately.