Oysters

Instructions

1. 1

   Select 24 fresh, high-quality oysters and keep them on ice until ready to serve

3. 2

   Prepare the mignonette sauce by whisking together red wine vinegar, shallots, cracked black pepper, and a pinch of sea salt

5. 3

   Using an oyster knife, carefully insert the blade into the hinge of each oyster shell

7. 4

   Twist the knife to pry open the shell, preserving the oyster liquid inside

9. 5

   Run the knife along the inner shell to detach the oyster meat from the shell

11. 6

    Arrange opened oysters on a bed of crushed ice on a serving platter

13. 7

    Drizzle each oyster with a small spoon of mignonette sauce or serve sauce on the side

15. 8

    Serve immediately with fresh lemon wedges and crusty bread

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