Oysters on the Half Shell with Mignonette Sauce

Ingredients

Fresh oysters

12, shucked

Shallot

1 small, finely chopped

Red wine vinegar

1/4 cup

Freshly ground black pepper

to taste

Lemon wedges

for serving

Crushed ice or rock salt

for serving

Instructions

1. Begin by scrubbing the oysters under cold running water to remove any dirt or debris. This step is crucial for ensuring cleanliness.
2. Using an oyster knife, carefully shuck the oysters. Insert the knife into the hinge of the oyster and twist gently until the shell pops open.
3. Once open, slide the knife along the top shell to detach the oyster from the shell. Be careful not to spill any of the flavorful liquor inside.
4. Arrange the shucked oysters on a bed of crushed ice or rock salt on a serving platter to keep them chilled.
5. In a small bowl, combine the finely chopped shallot, red wine vinegar, and freshly ground black pepper to create the mignonette sauce. Mix well and let it sit for a few minutes to allow the flavors to meld.
6. Serve the oysters on the half shell with a generous drizzle of mignonette sauce and lemon wedges on the side for squeezing over the top.