- To make the mignonette sauce, in a small bowl, stir together the wine, 3 tablespoons vinegar, shallots, red pepper flakes and black pepper. Taste and add more vinegar if needed.
- Place the bowl of mignonette sauce on a platter and surround it with a bed of ice. Discard any oysters that do not close tightly to the touch. Scrub each oyster thoroughly with a stiff-bristled brush, rinsing it well under cold running water. Holding each oyster flat-side up in a kitchen towel and using an oyster knife, slip the tip of the knife into the shell near the hinge and pry upward to open. Run the knife blade along the inside of the top shell to sever the muscle that joins the shells, then lift off the top shell. Run the knife underneath the oyster to free it from the rounded, bottom shell, being careful not to spill the liquor. Nest the oysters in their shells on the ice.
- Garnish the platter with lemon wedges and parsley sprigs and serve immediately.
- This recipe yields 6 servings.
- Comments: Folk wisdom holds that oysters may only be eaten safely during months with the letter "r" in their names. Although modern methods and standards for their cultivation now make them safe to eat year-round, the shellfish will be at their best in winter when the coastal waters from which they are harvested are coldest and freshest.
Notes:
Recipe adapted from Williams-Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life Books, 1997) |
