Oysters on the Half Shell with Classic Mignonette

  • 1 dozen fresh oysters
  • 1/4 cup sherry vinegar
  • 1 shallot, finely minced
  • 1 Tbsp coursely cracked black pepper
  • Tray or shallow bowl with crushed ice
  • Oyster knife
  • Lemon wedges

To make the mignonette, combine the sherry vinegar, shallot and black pepper and mix to combine.  This sauce is best if it is left to marinate for at least 15 minutes if not longer.  Wash the outside if the oysters well in cold water.   Carefully shuck the oysters using a thick towel and an oyster knife, remembering to loosen the bottom muscle from the shell and retain all the liquor.  Clean the oyster of any shell or debris and place it on the ice bed.  Serve the oysters immediately with small bowls of mignonette and lemon wedges.

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