Oysters On The Half Shell, Shallot-White Pepper Mignonette
- 2 teaspoons finely-crushed white pepper
- 1/8 teaspoon salt
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons finely-chopped shallots
- 8 cups finely-crushed ice
- 1/4 cup kosher salt
- 2 dozen freshly-shucked oysters on the half-shell
Combine the pepper, salt, wine, olive oil, and shallots in a small bowl and whisk to blend. Set aside.
Put 2 cups of the ice in each of 4 shallow rimmed soup bowls and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 oysters in their shells on each bed and spoon an equal amount of the sauce over each. Serve.
This recipe yields 4 servings.
Pair with: Marquis de Goulaine Muscadet