For mignonette, combine ingredients in a small non-reactive bowl, season to taste with freshly ground white pepper, refrigerate overnight for flavours to infuse.
To shuck oysters, hold oyster by the rounded end with a tea towel, flat-side up. Insert tip of an oyster shucker into pointed, hinged end of oyster, prying it open. Run the knife along the side of the oyster, keeping it flush with the underside of the lid, to separate the muscle from the meat. Remove top shell and discard, then run the knife underneath the oyster meat to separate the oyster from the muscle on the base. Turn the oyster over in the shell and brush away any shell residue with a wet finger. Do not wash. Serve shucked oysters with mignonette and lemon wedges.
You'll need an oyster shucker, available from fishmongers and
kitchenware shops. If you're a beginner, you can shuck your oysters
ahead of time and keep them refrigerated, covered with plastic
wrap. Just don't wash them. Traditionally, mignonette - a classic
accompaniment to fresh oysters - calls for golden shallots, but
Spanish onion will do just fine. You'll need to begin this recipe a