Shucking oysters isn't difficult, it just takes some practice. The mignonette is ready in minutes.
Prep Time 30minutes
Total Time 30minutes
1teaspoonpink peppercornscrushed with a mortar and pestle or pulsed in a coffee grinder
4tablespoonswhite wine vinegar
4tablespoonsunseasoned rice wine vinegar
1teaspoonfresh thyme leavesminced
3dozenoystersshucked, on the half shell
Combine shallots, peppercorns, vinegars, sugar, salt and thyme leaves in a small bowl. Stir until sugar and salt are dissolved. Set aside.
Shuck oysters. Hold the oyster with a clean dish towel and insert the oyster knife into the hinge of the oyster, twist until it pops. Run the blade of the knife along the top and bottom of the shell to dislodge the oyster, being careful to preserve the liquor in the shell.
Spread the rock salt on a serving platter. Nestle the oysters in the rock salt for stability (so you don't lose any of the liquor).
Set the oysters on a bed of crushed ice to keep them chilled.
Spoon a little mignonette onto an oyster - and slurp!
If you're unfamiliar with oyster shucking, check out the link I embedded in the article. After two or three, Scott felt comfortable with his task.