1 dozen Bristol Farms oysters
1 shallot minced
1 Persian cucumber seeded
1/2 champagne vinegar
1 mustard seeds whole
1 fresh dill chopped
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.