Poached Oysters with Beet Mignonnette

• 24 medium oysters, shucked, liquor and 24 bottom shells reserved
• 1/3 cup cider vinegar
• 3 tablespoons clear (filtered) apple juice
• 2 tablespoons finely chopped shallot
• 2 tablespoons finely diced cooked beet
• 1 teaspoon cracked black peppercorns
• 1/2 teaspoon salt
• 1/8 teaspoon sugar
• 1 English cucumber, peeled and halved crosswise

1. Bring 6 cups water with 1 teaspoon salt to a simmer in a wide 6- to 8-quart pot, then add oysters with their liquor and poach at a bare simmer just until edges curl, about 1 1/2 minutes.
2. Transfer oysters with about 1/4 cup poaching liquid to a bowl and chill, uncovered, until cool, about 30 minutes.
3. Scrub reserved bottom oyster shells.
4. Boil shells in 6- to 8-quart pot of boiling water 3 minutes (to remove any grit or traces of raw oyster), then drain in a colander.
5. Rinse shells and dry thoroughly.
6. Stir together vinegar, apple juice, shallot, beet, peppercorns, salt, sugar, and 2 tablespoons poaching liquid from bowl of oysters.
7. Very thinly julienne cucumber lengthwise using a mandoline or other manual slicer, working around seed core, then discard seed core.
8. Drain cucumber in a sieve set over a bowl while assembling oysters, then discard liquid.
9. To assemble, place 1 oyster in each half shell and spoon 1 teaspoon mignonnette over it.
10. Top with a little cucumber, twirled into a mound.
11. Serve immediately.

oysters, cider vinegar, clear, shallot, cracked black, salt, sugar, cucumber

Taken from www.epicurious.com/recipes/food/views/poached-oysters-with-beet-mignonnette-105899 (may not work)