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Oysters, Sauce Mignonette

Dean Cambray
Sauce mignonette is a vinegar, shallot, and black pepper condiment that is perfect for accompanying freshly shucked oysters.
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Course Appetizer

Ingredients
  

  • 3-4 dozen oysters, un-shucked

SAUCE MIGNONETTE

  • 250 mls high-quality red wine vinegar
  • 6 large shallots, peeled and finely diced
  • A few good twists of cracked black pepper

Instructions
 

  • Scrub the oyster shells thoroughly. Lay on a tray flat-side up and keep refrigerated until required.
  • Close to serving time, combine the vinegar and shallots and season with pepper.
  • When ready to serve, using an oyster shucker/knife, carefully open the oyster. The best way is to slide the sharp point into the back of the oyster and prise the shell apart.
  • Discard the top half of the shell and arrange the oysters in the half shell on a platter.
  • Spoon the mignonette sauce over each.