Thomas J. Story
Total Time
20 Mins
Serves 10 to 12 (serving size: 2 oysters)

Jaret Foster and Mona Johnson of Tournant catering in Portland, Oregon, run a mobile oyster bar called Oyster Social, specializing in Pacific Northwest mollusks. Their gingery twist on classic French mignonette "adds just a touch of intrigue," says Johnson, which enhances rather than overwhelms the delicate oysters.

How to Make It

Step 1

Make mignonette: In a small bowl, whisk shallot, ginger, and rice vinegar together and chill until serving.

Step 2

With an oyster knife or a butter knife, free oyster from muscle attaching it to the bottom shell to ensure a perfect slurp (or ask your fishmonger to do this). Nestle oysters and lemon wedges into a platter of crushed ice and serve with mignonette for drizzling.

Chef's Notes

*If a fishmonger is shucking, have it done no more than a day ahead, and ask to keep the briny "liquor" in the shells. Chill oysters, covered, until ready to eat.

Make ahead: Mignonette, up to 1 week, chilled.

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