From: Shucked by Erin Byers Murray
- 1 tablespoon jalapeno pepper, minced
- ¼ cup shallots, minced
- 1 tablespoon fresh-ground black pepper
- ½ cup dry white wine
- ½ cup white wine vinegar
- 2 tablespoons fresh cilantro, chopped
- 1 lemon, cut into 8 wedges
Combine jalapeno, shallots, pepper, wine, vinegar, and cilantro in a small bowl and stir with a fork. Keep cold (on ice or in refrigerator) while shucking and plating your oysters. Top shucked oysters with a spoonful of cold sauce. Serve with lemon wedges.
Makes enough for about 2 dozen oysters.
Shucked, sauced, sensational! Oysters with Mignonette Sauce.