Ingredients

The following ingredients have 4 Servings
  • 1 shallot (minced)
  • 1 teaspoon pink peppercorns (crushed with a mortar and pestle or pulsed in a coffee grinder)
  • 4 tablespoons white wine vinegar
  • 4 tablespoons unseasoned rice wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon fresh thyme leaves (minced)
  • 3 dozen oysters (shucked, on the half shell)

Instruction

  • Combine shallots, peppercorns, vinegars, sugar, salt and thyme leaves in a small bowl. Stir until sugar and salt are dissolved. Set aside.
  • Shuck oysters. Hold the oyster with a clean dish towel and insert the oyster knife into the hinge of the oyster, twist until it pops. Run the blade of the knife along the top and bottom of the shell to dislodge the oyster, being careful to preserve the liquor in the shell.
  • Spread the rock salt on a serving platter. Nestle the oysters in the rock salt for stability (so you don't lose any of the liquor).
  • Set the oysters on a bed of crushed ice to keep them chilled.
  • Spoon a little mignonette onto an oyster - and slurp!