- Dozen oysters
- Mignonette sauce (recipe below)
- 1 lemon
Run the oysters under cool water and scrub clean with a stiff brush.
Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer on a large cookie sheet fitted with a cooling rack. Pour 1/2 an inch of water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
Meanwhile, make the Mignonette Sauce:
- ¼ cup red wine vinegar
- 1 tablespoon minced shallot
- ¼ teaspoon freshly ground black pepper
Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oysters, serve with lemon wedges.