While dining out at your local seafood joint or your neighborhood bistro, you've undoubtedly encountered them by the dozen (or half). Oysters on the half shell are ubiquitous these days, but they're not just a restaurant treat. Many seafood markets sell them for home consumption, and the right tools and plenty of ice will see you shucking and slurping in no time.
A quick squeeze of lemon juice or a drizzle of hot sauce is perhaps the simplest accompaniment, but a classic mignonette — a vinegar and shallot-based condiment — nicely balances that from-the-sea brininess and can be thrown together in no time. Just place all ingredients in a jar, shake, shake, shake, and your elegant oyster appetizer is ready!
Read on for the recipe.
1/2 cup champagne vinegar Makes about 1/2 cup of mignonette.
2 tablespoons shallots, minced
1 tablespoon coarsely ground black pepper
2 teaspoons kosher salt
As many freshly shucked oysters as you can eat
1/2 cup champagne vinegar
Makes about 1/2 cup of mignonette.