Cold oysters with a sharp shallot dressing.
New cookbook version · Serves 4 as a starter
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 12 freshly shucked oysters from a trusted supplier, kept chilled
- 1 small shallot, very finely diced
- 3 tbsp red wine vinegar
- 1 tbsp water
- ¼ tsp cracked black pepper
- Lemon wedges
- Crushed ice, for serving
Method
- Mix shallot, vinegar, water and pepper. Refrigerate for at least 20 minutes.
- Arrange the chilled oysters on crushed ice immediately before serving, keeping their natural liquor in the shells.
- Spoon a little mignonette onto each oyster and serve with lemon wedges.
Kitchen notes
Raw oysters carry a foodborne-illness risk. People who are pregnant, older, immunocompromised or have liver disease should choose thoroughly cooked oysters instead.