Oysters with mignonette sauce and crusty bread

Ingredients

• 12 fresh oysters (size 3 or 4)
• 1 shallot, very finely chopped
• 4 tbsp red wine vinegar
• 1 tsp freshly ground black pepper
• 1 lemon, in wedges
• 1 baguette
• Coarse sea salt or crushed ice (for serving)

Instructions

1. 1

   Make the mignonette: mix 4 tbsp red wine vinegar with the very finely chopped shallot and 1 tsp freshly ground black pepper in a small bowl. Stir well and set aside so the flavors can develop.Place a damp tea towel on your work surface. Put an oyster with the rounded side down on the towel so it won't slip. Fold the towel partially over the oyster for extra grip and safety.Insert the tip of the oyster knife into the hinge of the oyster, the narrow point at the back. Twist the knife gently back and forth until you feel the hinge give. Pry, don't push hard.Slide the knife horizontally along the inside of the top shell to cut the adductor muscle. Lift the top shell off carefully. Discard the empty top shell.Also cut the lower adductor muscle free so the oyster sits loose in the shell. Check for any shell fragments in the liquor and remove them with the tip of the knife if needed.Place the opened oysters on a platter of coarse sea salt or crushed ice so they don't tip and so the liquor stays in the shell. Repeat for all oysters.Slice the baguette on the diagonal and toast the slices briefly in a grill pan or under the broiler until lightly browned and crisp.Serve the oysters immediately on the platter with the bowl of mignonette, lemon wedges and the toasted baguette. Let everyone drizzle a little sauce over their oyster and taste it in one mouthful.