© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: KitchenDaily
2 medium shallots, finely chopped
¼ cup white wine vinegar
2 teaspoons coarsely ground pepper
¼ cup champagne
48 oysters in shells, well chilled
To make the Mignonette Sauce, in a small bowl, combine the shallots, vinegar, and pepper. Let stand at room temperature for 2 hours to marry the flavors. Just before serving, pour in the champagne.
To clean the live oysters, using a stiff brush, thoroughly scrub the shells under cold running water. Drain the shells, upright with the flat shell on top, on paper towels. It is best to open the oysters right before they are going to be eaten, but they can be opened up to 30 minutes before serving.
To serve, arrange each of the oysters on a half shell on a serving plate. Serve with Mignonette Sauce.