⅔ cup champagne vinegar or white-wine vinegar
2 tablespoons finely diced shallot
2 tsp freshly ground pepper, or more to taste
36 small- to medium-size oysters on the half shell
1
To prepare the sauce, mix vinegar, shallot, and pepper in a glass or stainless steel bowl. Cover and refrigerate for at least 1 hour before serving.
2
For shucking oysters, make sure you have an oyster knife—do not use a regular kitchen knife. Rinse the oysters under cold running water and discard any that remain open when tapped.
3
Place an oyster flat-side up on a work surface. Use a kitchen towel (or wear a glove) to grip the oyster, leaving the narrow hinged end exposed.
4
Transfer the oysters on the half shell to a bed of crushed ice, rock salt, or crumpled foil to keep it level. Serve immediately with about 1/4 teaspoon of mignonette sauce per oyster.
Ingredients
⅔ cup champagne vinegar or white-wine vinegar
2 tablespoons finely diced shallot
2 tsp freshly ground pepper, or more to taste
36 small- to medium-size oysters on the half shell