Le Bernardin Inspired Oysters with Classic Mignonette

Prepare the Serving Platter: Arrange a generous bed of crushed ice on a large serving platter or individual plates.

Shuck the Oysters: Protect your hand by holding an oyster with a thick towel. Insert an oyster knife into the hinge (the point where the two shells meet) with gentle but firm pressure. Twist the knife until the hinge pops open. Run the knife along the top shell to detach the oyster from it. Remove and discard the top shell. Carefully run the knife underneath the oyster to detach it from the bottom shell, making sure not to lose any of the briny liquid. Flip the oyster if desired, for a neater presentation. Place the shucked oyster directly onto the crushed ice. Repeat with remaining oysters.

Serve Immediately: Arrange lemon wedges and the bowl of mignonette alongside the oysters. Instruct guests to drizzle mignonette over the oysters to their liking. Garnish with parsley if using.