Apalachicola Oysters with Sauce Mignonette
- 1/2 cup best-quality white or red wine vinegar
- 1 small shallot, very finely chopped
- 1 teaspoon freshly ground white pepper
- Grated zest of 1 lemon
- Sea salt
- 12 fresh oysters
- In a bowl, combine the vinegar, shallot, pepper, lemon zest, and a pinch of salt; set aside.
- To shuck the oysters, using a towel, hold an oyster flat on the work surface, flat shell up.
- Insert the tip of an oyster knife into the hinge and twist to open it.
- Slide the knife along the inside of the upper shell to free the oyster from the shell; discard the upper shell.
- Slide the knife under the oyster to free it from the lower shell, but leave it in the shell.
- Arrange the shucked oysters on two serving plates, preferably oyster plates with wells.
- If you are using regular plates, cover them with rock salt or fresh seaweed, sometimes available at the fishmonger, to create a nest for the oysters so they dont tip over.
- Spoon a teaspoon of sauce over each oyster and serve immediately.
red wine vinegar, shallot, freshly ground white pepper, lemon, salt, oysters
Taken from www.epicurious.com/recipes/food/views/apalachicola-oysters-with-sauce-mignonette-380370 (may not work)