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.
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.
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.
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
Directions
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.
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.
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.
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.