25 - 35 minutes
1 dozen Bristol Farms oysters
1 shallot minced
1 Persian cucumber seeded
1/2 cup champagne vinegar
1 teaspoon mustard seeds whole
1 teaspoon fresh dill chopped
pinch of fresh cracked black pepper
Fresh seaweed (for garnish)
Rock salt (for garnish)
Fresh dill sprigs (for garnish)
Place freshly-chilled oysters atop an ice-lined tray.
Mix shallot, Persian cucumber, vinegar, mustard seeds, dill, and black pepper in a small bowl. Keep mignonette covered and chilled.
Gently spoon mignonette over oysters just before serving, and garnish with dill sprigs.
Plate oysters over ice with seaweed and rock salt. Serve immediately with chilled white wine or sparkling water.