Oysters With Thyme Mignonette

1. 1

   Combine shallots, peppercorns, vinegars, sugar, salt and thyme leaves in a small bowl. Stir until sugar and salt are dissolved. Set aside.

2. 2

   Shuck oysters. Hold the oyster with a clean dish towel and insert the oyster knife into the hinge of the oyster, twist until it pops. Run the blade of the knife along the top and bottom of the shell to dislodge the oyster, being careful to preserve the liquor in the shell.

3. 3

   Spread the rock salt on a serving platter. Nestle the oysters in the rock salt for stability (so you don't lose any of the liquor).

4. 4

   Spoon a little mignonette onto an oyster - and slurp!

* Per serving · 4 servings · Values may vary.

No additional tips available.