Jaret Foster and Mona Johnson of Tournant catering in Portland, Oregon, run a mobile oyster bar called Oyster Social, specializing in Pacific Northwest mollusks. Their gingery twist on classic French mignonette "adds just a touch of intrigue," says Johnson, which enhances rather than overwhelms the delicate oysters.
Thomas J. Story
Make mignonette: In a small bowl, whisk shallot, ginger, and rice vinegar together and chill until serving.
With an oyster knife or a butter knife, free oyster from muscle attaching it to the bottom shell to ensure a perfect slurp (or ask your fishmonger to do this). Nestle oysters and lemon wedges into a platter of crushed ice and serve with mignonette for drizzling.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.