Apalachicola Oysters with Sauce Mignonette

1. 1

   In a bowl, combine the vinegar, shallot, pepper, lemon zest, and a pinch of salt; set aside.

2. 2

   To shuck the oysters, using a towel, hold an oyster flat on the work surface, flat shell up.

3. 3

   Insert the tip of an oyster knife into the hinge and twist to open it.

4. 4

   Slide the knife along the inside of the upper shell to free the oyster from the shell; discard the upper shell.

5. 5

   Slide the knife under the oyster to free it from the lower shell, but leave it in the shell.

6. 6

   Arrange the shucked oysters on two serving plates, preferably oyster plates with wells.

7. 7

   If you are using regular plates, cover them with rock salt or fresh seaweed, sometimes available at the fishmonger, to create a nest for the oysters so they dont tip over.

8. 8

   Spoon a teaspoon of sauce over each oyster and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.