So, the Fourth of July came around and Mrs. St.P decided to throw the bash. As you already may have already figured out, we are absolutely
debaucherous when it comes to these things and had to order up a few dozen oysters to go with the lobsters. Thing is, it looks like I might have been the only one who knew how to wield a shucking knife.... Luckily, I managed to keep myself out of the ER and did my share of slurping down these lovelies with the mignonette I put together care of the
Contessa.
Mignonette Sauce
2 shallots, minced
3/4 cup white wine vinegar (or champagne vinegar)
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon fresh green herbs such as dill, parsley, and/ or chives
Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil.
Cook uncovered for 1 minute.
Remove from the heat and allow to cool to room temperature.
Add the pepper and herbs and serve with raw oysters.
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