Ingredients:

Yield: 24 oysters

24 oysters, such as malpeque, kumamoto or belon
crushed ice
Mignonette sauce (recipe follows)

Directions:

1. Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped.
   
2. Find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand.
   
3. Using the towel as a mitt, place the oyster cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice.
   
4. Insert the tip of an oyster knife as far into the hinge as it will go; don't jab it in there or you could break the shell.
   
5. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell.
   
6. Nestle the oysters in a bed of crushed ice to keep them steady.
   
7. Spoon the mignonette on top and serve as part of a raw shellfish bar.

Mignonette Sauce

Ingredients:

Yield: approx. 1 cup

1/2-cup red wine vinegar
2 large shallots, mince
1/2-cup freshly squeezed lemon juice
1 Tbs. chopped chives
2 tsp. cracked black peppercorns
pinch of sea salt

Directions:

1. In a small bowl whisk together all ingredients.
   
2. Cover and store at room temperature for at least 1 hour or up to overnight.
   
3. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled raw oyster on the half shell.

Resource

Santa Monica Seafood
Santa Monica, Calif.
www.santamonicaseafood.com
This family-run business has been the premier fish and seafood retailer in Southern California for years. They carry the freshest and widest selection of seafood anywhere in the Southland.