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Ingredients
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Oysters
Classic Mignonette Sauce
Garnish & Serving
Method
Prepare Oysters
- 1
Chill and plate
Place crushed ice in a large shallow serving platter or individual plates to create a stable bed for the oysters. Pack the ice so shells sit level and will not tip.
- 2
If oysters are not already shucked, hold each oyster flat side up, insert an oyster knife at the hinge, twist to pop, run the knife along the top shell to break the muscle and lift off the top shell. Slide the knife under the oyster to free the bottom shell muscle while retaining the liquor (briny liquid) in the shell. Transfer each shucked oyster to the prepared ice bed.
- 3
Make Mignonette Sauce
- 4
In a small bowl combine 3 tablespoons red wine vinegar and the very finely minced shallot (2 tablespoons).
- 5
Add 1 teaspoon coarsely ground black pepper and 1 teaspoon fine sea salt. Taste the mix; if the vinegar is very sharp, stir in the optional 1 teaspoon sugar until dissolved to balance acidity.
- 6
Optional: whisk in 1 teaspoon extra-virgin olive oil for a slightly rounder mouthfeel. Let the mignonette sit for at least 10 minutes at room temperature to allow flavors to meld. If preparing ahead, refrigerate and bring back to near-chilled before serving.
Garnish & Serve
- 7
Spoon a small amount (about 1/2 to 3/4 teaspoon) of mignonette onto each oyster or serve the mignonette in a small bowl so diners can add to taste.
- 8
Sprinkle a light pinch of minced flat-leaf parsley over the oysters and add microgreens if using for visual contrast.
- 9