Oysters with Citrus-Chile Mignonette

A platter of local oysters on the half shell adds elegance to any party. A classic mignonette sauce is a mixture of vinegar and shallot, but here we’ve given the dipping sauce a Napa Valley spin with the addition of lemon juice and minced Fresno chile. Oysters are best shucked and served the day you purchase them. Be sure to keep them well chilled until serving.