Oysters on the Half Shell with Oyster Liquor Mignonette

Name: Oysters on the Half Shell with Oyster Liquor Mignonette
Cuisine: France
Ingredients: Salt if needed; Cracked white pepper from the mill; Crushed or shaved ice; Seaweed; 6 dozen oysters; 2 shallots, very finely chopped; 2 tablespoons sherry vinegar; 1 cup dry white wine

Preparation info

FFR—
6 dozen
-oyster servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The term mignonette comes from the name customarily given in French to cracked white pepper. This mixture is preferred to other condiments by passionate oyster afficionados.

Ingredients

1 cup dry white wine
2 tablespoons sherry vinegar
2 shal

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Reduce the wine and vinegar together by half in a small saucepan over medium heat. Add the shallots and let steep off the heat while you shuck the oysters.

Shuck the oysters over a bowl fitted with a conical strainer to collect all the juices dripping from the shells. Be sure to leave at least half the original quantity of juice in each oyster so the oysters do not dry out or appear dry