1/2 c. champagne vinegar
1/2 c. dry white wine
4 tsp. Ricard
4 tsp. shallot, brunoise
24 Shigoku oysters
Ice, for serving
1 lemon, cut into wedges
Combine champagne vinegar, white wine, Ricard and shallot in a bowl, season with salt to taste. Open oysters and place on a bed of ice. Serve with lemon wedges and the mignonette.
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