This dish is as impressive as it is easy to prepare. The mignonette sauce—a classic accompaniment to raw oysters—gets a flavor boost from fresh tarragon. Serve it at an elegant cocktail party or as a starter at a holiday gathering.
Oysters on the Half Shell with Tarragon Mignonette
1 large shallot, finely diced
1/4 cup (2 fl. oz./60 ml) red wine vinegar
1 tsp. chopped fresh tarragon
1/8 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/2 cup (4 fl. oz./125 ml) dry red wine
Crushed ice for serving
24 oysters on the half shell
Lemon slices for serving (optional)
In a small bowl, combine the shallot and vinegar and let stand for 10 minutes. Add the tarragon, salt, pepper and wine and stir to combine.
Fill a platter with crushed ice and arrange the oysters on top. Serve with lemon slices and the mignonette sauce alongside. Serves 8.