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Oysters With Mignonette Sauce
From Johnson & Wales University's Ed Batten
Place 12 oysters on the half shell, free and loose from their shell, served 6 each or on a bed of rock salt to keep the shells level and hold in the sauce. Keep well chilled. To serve, top with a spoonful of sauce. (See recipe below.)
Mignonette Sauce
2 tsp crushed black pepper
2 Tbsp finely minced shallot
1/3 cup red wine vinegar
1 Tbsp fresh lemon juice
Prepare at least 1 hour prior to serving, to season flavors. Can be made a day in advance.
