50+ Friends Club Cookbook
Fish and Seafood

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Tomales Bay Oysters on the Half-Shell with Mignonette Sauce

From the Kitchen of:  Jan Coulter
Source:  Online Chef

Serves 2

12		Fresh Oysters
1		Shallot, minced
2	Tbsp.	Virgin Olive Oil
1/2	Tbsp.	Sherry Vinegar
		fresh ground Pepper to taste
		Rock Salt

Combine shallots, olive oil, vinegar, and season with pepper. Set aside. Place a kitchen towel over your hand, place an oyster on top of the towel, tightly gripping the oyster in the palm of your hand. USING AN OYSTER KNIFE ONLY, wedge the tip of the blade into the narrow point at the end of the oyster, working the blade back and forth. Gradually you will feel the muscle release. Run the blade along the length of the oyster and pry it open. Loosen the meat from the muscle so you can "slide" it out of its shell. Repeat with all 12 oysters. Discard the top shell. Place a bed of rock salt on your sering plate. Place 6 oysters in a circle pattern. Drizzle the mignonette sauce over the top of the oysters using a spoon. Serve immediately.