Oysters with Mignonette Sauce

1. 1 Oysterspack 6 pcs ≈ $14.00 6 pcs
2. 2 Shallotspack 200 g ≈ $2.00 20 g
3. 3 Vinegar 9% 15 ml
4. 4 Lemon≈ $4.65 per kg 40 g
5. 5 Ground black pepper to taste
6. 6 White breadpack 350 g ≈ $1.41 60 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the oysters¹ under cold running water, keep on ice; finely dice shallots² about 0.3 cm in diameter; pour over with vinegar, season with pepper and let steep for 10 minutes.

2. Open the oysters¹ with a knife through the hinge, keeping the shell, not spilling the juice; remove the meat and arrange on ice.

3. Serve the mignonette: the shallots² steeped in vinegar served in small bowls as a sauce for the oysters¹.

4. To serve: garnish with a lemon⁴ wedge and bread, serve the oysters¹ on ice with mignonette and lemon.