Eleven Madison Park Inspired Oysters with Dual Mignonettes

Instructions

1. 1

   Prepare the Classic Red Wine Mignonette: In a small bowl, combine the red wine vinegar, minced shallot, black pepper, and a pinch of sea salt. Stir well and set aside to allow flavors to meld. This can be made an hour ahead and chilled.

2. 2

   Prepare the Bright Cucumber-Lime Mignonette: In another small bowl, combine the rice vinegar, finely diced cucumber, fresh lime juice, chopped dill (or chives), a pinch of sea salt, and optionally a pinch of sugar. Stir well and set aside. This can also be made an hour ahead and chilled.

3. 3

   Clean the Oysters: Under cold running water, scrub each oyster with a stiff brush to remove any dirt or grit from the shells. Discard any oysters that are open and do not close when tapped.

4. 4

   Shuck the Oysters: Place an oyster cup-side down on a stable surface with the hinge (the pointed end where the shells connect) facing you. Hold the oyster firmly with a towel to protect your hand. Insert an oyster knife into the hinge, twisting gently to pry it open. Once open, run the knife along the top shell to detach the adductor muscle, then remove the top shell.

5. 5

   Loosen the Oyster Meat: Carefully run the knife underneath the oyster meat to detach it from the bottom shell, making sure to preserve all the natural oyster liquor. Discard any shell fragments. Repeat with remaining oysters.

6. 6

   Arrange and Serve: Create a bed of crushed ice on a large platter or individual plates. Arrange the shucked oysters on the ice. Serve immediately with the two mignonettes and fresh lemon wedges on the side for your guests to choose their preference.