Mignonette is a French condiment that translates to “small and sweet”. The acidity and heat compliment the fresh oyster flavor

Ingredients

• 2 small shallots, finely minced

• ⅓ cup red wine vinegar

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon lemon juice

• 1 teaspoon finely chopped parsley

• Fresh oysters

• Oyster knife

• Thick kitchen towel or oyster glove

Directions

1. Finely mince shallots and parsley.

   Combine shallots, red wine vinegar, salt, pepper, lemon juice, and parsley in a small bowl.

   Stir well and let the mixture sit for 10–15 minutes to meld the flavors.

2. Serve chilled with freshly shucked oysters.

3. How to Shuck Oysters Safely (Beginner-Friendly):

   Wrap the oyster in a thick towel, leaving the hinge (the pointed end) exposed. Use an oyster glove for extra safety if available.

4. Hold the oyster firmly with the towel in one hand. Insert the oyster knife into the hinge at a 45-degree angle.

5. Apply firm pressure and wiggle the knife until it pops into the hinge.

6. Twist the knife to pry the shell open. Be gentle to avoid spilling the oyster’s juices.

7. Run the knife along the top shell to cut the muscle and remove the top shell.

8. Slide the knife under the oyster to release it from the bottom shell. Check for and remove any shell fragments.

9. Serve the oysters on a bed of crushed ice with mignonette sauce.