Jersey Oysters with Shallot Mignonette

Make mignonette: combine finely diced shallots, red wine vinegar, and cracked black pepper in a small bowl. Let sit for 10 minutes.

Scrub oyster shells under cold running water to remove any dirt or debris.

Shuck oysters: hold oyster flat-side up in a towel, insert oyster knife at the hinge, twist to pop open. Slide knife along top shell to cut muscle, remove top shell.

Slide knife under oyster to detach from bottom shell, being careful to keep the liquor (juice) in the shell.

Arrange oysters on a bed of crushed ice. Serve immediately with mignonette and lemon wedges.