Shigoku Oysters with Ricard Mignonette

• 1/2 c. champagne vinegar
• 1/2 c. dry white wine
• 4 tsp. Ricard
• 4 tsp. shallot, brunoise
• Kosher salt
• 24 Shigoku oysters
• Ice, for serving
• 1 lemon, cut into wedges

1. Combine champagne vinegar, white wine, Ricard and shallot in a bowl, season with salt to taste.
2. Open oysters and place on a bed of ice.
3. Serve with lemon wedges and the mignonette.

champagne vinegar, white wine, ricard, shallot, kosher salt, shigoku oysters, lemon

Taken from www.foodnetwork.com/recipes/shigoku-oysters-with-ricard-mignonette-recipe.html (may not work)