Oysters With Ginger-Shallot Mignonette

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   ["Make mignonette: In a small bowl, whisk shallot, ginger, and rice vinegar together and chill until serving.", "With an oyster knife or a butter knife, free oyster from muscle attaching it to the bottom shell to ensure a perfect slurp (or ask your fishmonger to do this). Nestle oysters and lemon wedges into a platter of crushed ice and serve with mignonette for drizzling.", "*If a fishmonger is shucking, have it done no more than a day ahead, and ask to keep the briny ""liquor"" in the shells. Chill oysters, covered, until ready to eat.", "Make ahead: Mignonette, up to 1 week, chilled."]

* Per serving · 4 servings · Values may vary.

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