Directions

Either have the oysters shucked at the fish market or shuck them yourself. Arrange on a large platter on crushed ice.

Place the horseradish, ketchup, lemon wedges, and Mignonette Sauce in separate small bowls, but leave the hot pepper sauce in the bottle. Suggest that guests dress their oysters as they desire. Slurp and eat.

Classic Mignonette: One tablespoon minced shallots stirred into 1⁄3 cup white wine or champagne vinegar, with cracked black pepper added to taste.