Ingredients
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½ cup (120 ml) White Wine Vinegar
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1 Shallot
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24 fresh Oysters
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2 tbsp (10 g) finely diced Strawberries
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2 tbsp (4 g) finely chopped fresh Chives
Directions
Steps
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1
Done
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Mix together the white wine vinegar and minced shallot in a bowl. Soaking the shallot in the vinegar will help mellow out the shallot flavor set the “mignonette” base aside while you shuck your oysters. |
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2
Done
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Fill a large bowl or platter with crushed ice. Carefully pop the oysters open with an oyster knife, keeping the oyster level at all times so as not to lose any of the natural juice. Work the oyster knife into the hinge of the oyster and turn the knife at a 45 degree angle to work open the oyster. When it pops, slide the oyster knife around the side of the oyster until both halves of the shell are separated. Carefully use the oyster knife to detach the oyster from the shell. Remove and discard the top flat side of the shell and carefully wipe any grit or sand from the edges of the shell with a cloth. Repeat for each oyster. Place each oyster half on the crushed ice and nestle the shells in so that they stay level and retain all that delicious briny liquid in the shells. |
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3
Done
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Add the diced strawberries to the vinegar mixture and spoon a little over each oyster. Sprinkle the chopped chives over the oysters and serve immediately! |
