Fresh oysters served with a pear and tarragon mignonette that's bright and herbaceous. These oysters would make the perfect appetizer at your holiday gathering!
Place your freshly shucked oysters a top a bed of crushed ice on your serving platter while you prepare the pear mignonette.
In medium sized bowl combine all of the ingredients for the pear mignonette and whisk to combine. Allow to sit 10 minutes for flavors to combine. Drizzle pear mignonette over oysters and serve remaining along side the platter. Serve and consume immediately.
Be sure to discard any oysters that are open prior to shucking.
Be sure to lightly scrub your oyster shells before shucking to avoid getting any grit in your oysters. With a thick kitchen towel in one hand steady the oyster with the cup facing up. Take the tip of your oyster knife and stick it in the pointed end of the oyster. Twist the knife as you work your way around the oyster to separate the hinge. Carefully remove the flat top of the oyster so you don't spill out any of the oysters liquid ( its delicious!) Discard the top and carefully run your knife under neath the oyster to separate it from the shell but leaving it in the shell. This allows you to easily slide these beauties right down your mouth.
Shucking oysters can take practice. Don't give up if you break a few shells along the way.
The mignonette can be made 2 hours ahead of time if placed in the refrigerator.