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Oysters on the Half Shell with Mignonette Sauce

Folk wisdom holds that oysters may only be eaten safely during months with the letter "r" in their

names. Although modern methods and standards for their cultivation now make them safe to eat

year-round, the shellfish will be at their best in winter when the coastal waters from which they are

harvested are coldest and freshest.

For the mignonette sauce:

1/2 cup dry red wine such as Cabernet Sauvignon, Zinfandel or Pinot Noir

3 to 4 Tbs. red wine vinegar

4 shallots, minced

1/8 tsp. red pepper flakes

Freshly cracked black pepper, to taste

Crushed or shaved ice

36 oysters in the shell

Lemon wedges

Flat-leaf parsley sprigs

To make the mignonette sauce, in a small bowl, stir together the wine, 3 Tbs. vinegar, shallots, red

pepper flakes and black pepper. Taste and add more vinegar if needed.

Place the bowl of mignonette sauce on a platter and surround it with a bed of ice. Discard any

oysters that do not close tightly to the touch. Scrub each oyster thoroughly with a stiff-bristled

brush, rinsing it well under cold running water. Holding each oyster flat side up in a kitchen towel

and using an oyster knife, slip the tip of the knife into the shell near the hinge and pry upward to

open. Run the knife blade along the inside of the top shell to sever the muscle that joins the shells,

then lift off the top shell. Run the knife underneath the oyster to free it from the rounded, bottom

shell, being careful not to spill the liquor. Nest the oysters in their shells on the ice.

Garnish the platter with lemon wedges and parsley sprigs and serve immediately. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life

Books, 1997).