Oysters on the Half Shell with Tarragon Mignonette

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.