Oysters with Mignonette Sauce

Shucking oysters may seem like a daunting task best reserved for professionals and the very steady-handed, but after almost a decade of living in Paris, I decided it was time to have a go at it. As oysters are a staple at holiday meals and any table commemorating a special occasion, I started shucking a few each year, normally at Christmastime, getting steadily better at the delicate art of opening up these fickle bivalves. It wasn’t until I spent two weeks doing the