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For the Mignonette sauce: Combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving.
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Serve (in a little bowl with a small spoon) with freshly shucked oysters.
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Excess sauce can be stored in the fridge for up to 2 weeks.
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How to open the oysters: Hold an oyster firmly with a cloth in one hand.
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and the hinged end towards you. Insert a knife in the area where the two.
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shells meet and prise open with a twisting action. Slide the blade along the inside edge of the shell to sever the muscle holding the shells together. Cut the muscle attachment to lower shell. Turn the oyster meat for best presentation.
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NB: The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed.
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At a dinner party allow 6 oysters per person as a starter.
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A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded.
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Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water.
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Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY.
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Champagne is possibly the best drink to serve with oysters, or Bucks fizz if eating oysters for breakfast.
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Other wines that go well with oysters are light dry and slightly acidic wines like Muscadet.
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As the wine has to compete with the salty, natural flavour of oysters, a fuller bodied wine distracts from both the taste of wine and the oyster.
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In Ireland you will always get served oysters with Guinness, and a very dry cold sherry in Spain.
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Personally I like Sancerre, Vouvray or Chablis with my oysters!
