Oysters with Mignonette Sauce - Pacific Seafood

Oysters with Mignonette Sauce


1 dozen raw, shucked oysters on the half shell
1/2 cup red wine vinegar
2 large shallots, finely minced
1/2 cup lemon juice
1 Tbsp chopped chives
2 tsp black pepper
pinch of sea salt


In a small bowl, whisk together all ingredients. Cover and store at room temperature for at least one hour or up to overnight. Spoon on top of each chilled raw oyster on the half shell and serve.