Coffin Bay Oysters Mignonette

Ingredients

24 Coffin Bay Oysters

100 ml Red Wine Vinegar

½ tsp Freshly cracked Black Pepper

2 Red Eschalot

Rock Salt

Method

In a small bowl, combine the red wine vinegar and cracked black pepper.

Peel and very finely chop the eschalot, add to the red wine and pepper mix.

Place some rock salt onto a serving platter then carefully arrange the shucked oysters on top of the salt, spoon over a little of the mignonette dressing over each oyster and serve with the remaining dressing.

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