Raw Oysters with Champagne Vinegar Mignonette

• Gluten free
• Paleo

• Seafood

  • 24 Oysters, fresh local

• Produce

  • 1 Lemon, medium wedges
  • 1 Shallot, large

• Baking & Spices

  • 1 Black or pink pepper, Freshly ground

• Oils & Vinegars

  • 1 cup Champagne vinegar

Found on leitesculinaria.com

Ingredients

• 1 large shallot, minced
• 1 cup Champagne vinegar
• Freshly ground black or pink pepper (optional)
• 2 dozen fresh local oysters, chilled and well rinsed (stored in the refrigerator, cupped side down, on a plate covered with a damp towel)
• 1 medium lemon, cut into wedges

Directions

• Make the mignonette1. In a serving bowl, stir together the shallots and vinegar. Cover and refrigerate until ready to serve or up to 2 days.Shuck the oysters2. Just before serving, you need to shuck the oysters. To open an oyster using the typical American technique, the hinge method, start with a soft, clean towel in your left hand. Hold the cupped part of the oyster in the palm of your hand on top of the towel, with the hinge (pointed) end toward your wrist. (You can put a heavy-duty glove on the hand holding the oyster if you’re shucking a lot of oysters or feel accident-prone.)3. Using your right hand, insert the point of the knife into the hinge of the oyster, pressing gently on the hinge until you feel it pop open. (Some people say you press the oyster onto the knife instead of the knife into the oyster; in either case, placement is more important than pressure. This process should not cause you to break a sweat.)4. Wipe the knife clean on the towel. With the oyster just partway open, slip the knife’s blade into the shell. Carefully follow the right side of the top shell with the knife to cut the oyster muscle free, then remove the top shell.5. Wipe the knife again, then carefully cut the muscle off the bottom shell, taking care to reserve as much of the oyster’s natural liquor as possible. (If you prefer, use the knife to turn the oyster over in the bottom shell.) Remove any sneaky shell pieces that may be wandering around in the liquor. Arrange the oysters on a platter.Serve and slurp6. Serve the raw oysters immediately alongside the mignonette, which you’ve dusted with pepper to taste. Also set out a bowl of lemon wedges. Slurp to your heart’s content.