Oysters on the Half Shell with Mignonette Sauce
For the mignonette sauce:
- 1/2 cup dry red wine, such as Cabernet
Sauvignon, Zinfandel or Pinot Noir
- 3 to 4 Tbs. red wine vinegar
- 4 shallots, minced
- 1/8 tsp. red pepper flakes
- Freshly cracked black pepper, to taste
Crushed or shaved ice
- 36 oysters in the shell
- Lemon wedges for garnish
- Fresh flat-leaf parsley sprigs for garnish
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.