Yields6 Servings
 β…” 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 knifeβ€”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

 β…” 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

Directions

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 knifeβ€”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.

Oysters on the Half Shell with Mignonette Sauce