(Photo credit: thefoodsection.com)

It’s getting to be entertaining season and oysters better be on your guest list. It is said oysters are best eaten in months that end in “r”- making them perfect for the holidays. If you can’t handle the heat of tabasco and want to class-it-up past cocktail sauce try champagne-vinegar mignonette.  Found this recipe on epicurious. (*If youre not ready for raw oysters you can prepare per recipe.)

Good Luck & Happy Shucking!

For mignonnette

• 2 teaspoons Champagne vinegar
• 1 1/2 teaspoons finely chopped shallot
• Pinch of coarsely ground black pepper
• Pinch of sugar
• 1 teaspoon finely chopped fresh flat-leaf parsley

Make mignonnette:
Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.