Raw on the half shell with mignonette Recipe

French · Appetizer · 15 min total

Freshly shucked oysters served on the half shell with a classic tangy mignonette sauce, perfect for a sophisticated appetizer.

Ingredients

• 24 fresh oysters, scrubbed
• 1/2 cup red wine vinegar
• 1 shallot, finely minced
• 1 tablespoon freshly ground black pepper
• 1 teaspoon sugar
• Crushed ice, for serving

Instructions

1. Prepare the mignonette: In a small bowl, combine red wine vinegar, minced shallot, black pepper, and sugar. Stir until sugar dissolves. Let sit at room temperature for at least 10 minutes to allow flavors to meld.
2. Shuck the oysters: Hold each oyster with a towel, flat side up. Insert an oyster knife into the hinge, twist to pop open. Slide the knife along the top shell to detach the muscle, then remove the top shell. Slide the knife under the oyster to release it from the bottom shell, keeping the oyster and its liquor in the shell.
3. Arrange the shucked oysters on a bed of crushed ice on a serving platter.
4. Spoon a small amount of mignonette over each oyster just before serving, or serve the mignonette on the side for dipping.

Tips

• For best results, use the freshest oysters possible and serve immediately after shucking.
• If you prefer a milder shallot flavor, soak the minced shallot in cold water for 5 minutes, then drain before adding to the vinegar.
• Leftover mignonette can be stored in an airtight container in the refrigerator for up to 2 weeks.

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