Citric Acid Free Oysters on the Half Shell with Mignonette
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Learn more →Ingredients
4 servings
For the mignonette
- ½ cup red wine vinegar
- 2 medium shallots, very finely minced
- 1 tsp coarsely cracked black pepper
- ¼ tsp sugar
For the oysters
- 12 fresh oysters, scrubbed clean
- 3 cups crushed ice
For serving
- 1 lemon, cut into wedges
- hot sauce, for serving (optional)
Instructions
- 1
Combine the red wine vinegar, minced shallots, cracked black pepper, and sugar in a small bowl and stir until the sugar dissolves. Cover and refrigerate for at least 30 minutes, until the shallots have softened slightly and the flavors have melded.
- 2
Fold a thick kitchen towel into a square and place it on a stable work surface. Set one oyster flat-side up on the towel and fold the towel over the sides to grip it firmly. Insert the tip of an oyster knife into the hinge at the narrow pointed end of the shell, applying firm pressure while working the blade in with a short twisting motion, until you feel the hinge give.
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