Oysters on the Half Shell

Freshly shucked oysters served on the half shell with a tangy mignonette sauce.

Ingredients - Serves 4

Scrub the oysters under cold running water to remove any dirt or debris.
Using an oyster knife, carefully shuck the oysters by inserting the knife into the hinge and twisting until the shell pops open.
Detach the oyster from the shell by sliding the knife along the top shell.
Arrange the shucked oysters on a bed of crushed ice or rock salt.
In a small bowl, combine the red wine vinegar, shallot, and black pepper to make the mignonette sauce.
Serve the oysters on the half shell with the mignonette sauce and lemon wedges on the side.