This one is really simple! Invest in an oyster shucker and never look back. It is a complete crime to purchase oysters opened that you are not going to eat straight away. Moonlight flat oysters, Moonlight Flat Angasi, and Claire de lune Bouton are some of the best oysters when available. Be really carefull not to have oysters during the spawning season. Mignonette is a classic shallot vinaigrette sauce that is used to garnish raw oysters.


2 shallots, peeled

1/4 cup red wine vinegar

As many oysters as desired!

Chop the shallots very finely. Add the red wine vinegar and mix well. Save refrigerated until ready to use. To make a mignonette granita just put in the freezer, let it rest for about 30 minutes, then stir it and put it back. Repeat the process until you have a mix that looks like a cross between crushed ice and fresh snow. A fun way to serve!