Assorted Pacific Oysters on the Half Shell with Mignonette Sauce
- 2 dozen fresh oysters, shucked on the half shell
- 4 cups finely crushed ice
- 1/4 cup kosher salt
- MIGNONETTE SAUCE:
- 2 teaspoons finely crushed white pepper
- 1/8 teaspoon salt
- 1/4 cup dry red wine
- 2 tablespoons olive oil
- 2 tablespoons finely chopped shallots
Put 1 cup of ice in each of 4 large, shallow, rimmed soup bowls, or small, decorative trays and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 oysters in their shells on each bed.
In a small bowl, combine the white pepper, salt, wine, olive oil, and shallots, and whisk to blend.
Spoon an equal amount of the sauce over each, or place in small decorative ramekins and serve on the side.
Yield: 4 servings (6 oysters each)
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