Oysters on the Half Shell with Mignonette Sauce
It may seem a little intimidating to open an oyster, but after a little practice it gets easier. Classically oysters are served raw on the half shell with a little mignonette sauce, which refers in French to “black pepper,” but you can also enjoy them without any sauce at all.
Shopping for Fresh Oysters
When shopping for fresh oysters, buying them from a reputable fishmonger is crucial. The oysters should feel heavy for their size and have a clean, fresh ocean smell. Their shells should be closed completely or they close when you touch them, which means they're still alive. Dead oysters have open or broken shells and should be discarded immediately.
Storing Fresh Oysters
Store fresh oysters in the refrigerator with the cupped side of the shells down. Cover them with a damp kitchen towel. Oysters are best consumed within 24 hours. Before shucking, the oysters should be scrubbed clean to remove any dirt or sand.
Additional reporting by Jan Valdez
To make ahead
Cover and refrigerate the sauce (Step 1) for up to 3 days.
1 lean meat