Matunuck Oyster Bar Oysters with Mignonette Sauce

Ingredients

Fresh oysters

12-18, cleaned and shucked

Shallot

1, finely minced

Red wine vinegar

1/4 cup

Freshly cracked black pepper

to taste

Lemon wedges

for serving

Crushed ice or rock salt

for serving

Instructions

1. Begin by cleaning the fresh oysters under cold running water, ensuring to remove any debris or grit from the shells. This step is crucial for the best flavor.
2. Using an oyster knife, carefully shuck the oysters, taking care to keep them in the half shell. Place the shucked oysters on a serving platter.
3. In a small mixing bowl, whisk together the finely minced shallot, red wine vinegar, and freshly cracked black pepper to create the mignonette sauce. Allow the mixture to sit for a few minutes to let the flavors meld together beautifully.
4. Prepare a bed of crushed ice or rock salt on a clean serving platter. This will not only hold the oysters securely but also keep them chilled and fresh.
5. Arrange the shucked oysters on the prepared bed of ice or salt, ensuring they are stable and ready to serve.
6. Spoon a small amount of the mignonette sauce onto each oyster, allowing the tangy flavor to enhance the natural brininess of the oysters.
7. Serve immediately with lemon wedges on the side for an extra burst of freshness. Encourage guests to squeeze lemon juice over the oysters before enjoying.