Oysters with Mignonette Sauce
3-6 fresh oysters per person
For the Sauce:
1/2 cup red wine vinegar
2 teaspoons cracked black peppercorns
1 teaspoon finely minced shallots
1/2 teaspoon sea salt
1/2 teaspoon finely minced chives
Combine all of the ingredients for the sauce in a small mixing bowl, whisk thoroughly, and adjust seasonings to taste.
Wash the oysters, open, and lift off the shallow shell. Be sure to wipe off the oyster knife after opening each oyster. Leave the oysters attached to the bottom (deeper) shell.
Place the oysters on the half shell on special oysters platters or on a bed of crushed ice to hold them level.
Serve the oysters with the mignonette sauce, rye bread, and butter.
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