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 day ahead.
- 24 rock oysters
- To serve: lemon wedges
- 4 golden shallots, finely diced
- 250 ml (1 cup) aged red wine vinegar
- 1For mignonette, combine ingredients in a small non-reactive bowl, season to taste with freshly ground white pepper, refrigerate overnight for flavours to infuse.
- 2To 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.
Drink Suggestion: Pink Champagne. Drink suggestion by Max Allen