Description
“Like kissing the sea on the lips” … Leon-Paul Fargue
Ingredients
- ⅛ cups Sherry Vinegar
- ⅛ cups White Wine Vinegar
- ½ whole Small Shallot, Minced
- Freshly Ground Pepper, to taste
- 12 whole Fresh Oysters In The Shell
- Hot Sauce And Lemon Wedges (optional)
- Optional Garnishes: Hot Sauce And Lemon Wedges
Preparation
In a small bowl, mix together the first four ingredients. Refrigerate until ready to serve.
Shuck oysters carefully making sure none of the shell gets in. Lay oysters on a platter covered with kosher salt and serve immediately with the Mignonette sauce, hot sauce and lemon wedges. Enjoy!!
