INGREDIENTS60 ml / ¼ cup red wine vinegar
1 teaspoon shallot, very finely chopped
Ground black pepper
6-12 fresh French oysters (preferably from Cap Ferret)
A few fresh mint leaves, finely chopped
HOW TO MAKE IT
For the mignonette, in a small bowl, mix together the vinegar and shallot and season with a little pepper to taste. Arrange the oysters on a large plate and enjoy them pure, with a squeeze of lemon, a pinch of mint, or a drizzle of the mignonette – and a glass of chilled white wine!