- 6 oysters any variety
- ¼ cup good quality champagne vinegar
- 2 TB minced shallot
- 1 tsp course ground black pepper
Using your blender or food processor, pulse ice cubes to a coarse chop. Arrange on a shallow plate and tuck in the freezer until ready to use.
Stir together champagne vinegar, shallot, and pepper and keep chilled until ready to serve. Can be made up to 1 hour before serving.
Scrub oysters under cold water. To open, hold the oyster curved side down in a dish towel and wriggle an oyster knife or small paring knife in the hinge of the shell until it releases. Carefully pull the knife along the inside of the top/flat shell to release oyster meat from shell.
Remove top/flat shell and discard, keeping oyster meat and liquor (or juices) in the bottom shell. Place bottom curved shell with oyster on ice. Repeat with remaining oysters and serve with chilled Champagne Mignonette, lemon slices, and hot sauce.
Tip: It’s a good idea to purchase additional oysters until you get the hang of shucking – shells can sometimes break.