Ingredients:
24 oysters
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows
1 cup rice wine vinegar
1 shallot minced
1-inch piece fresh ginger peeled and grated
½ English cucumber peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves chopped
Directions:
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork.
Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavours to come together.
Find a durable, thick cloth and fold it over several times to create a rectangle; this will steady the oysters as you shuck them and protect your hand.
Using the towel as a mitt and oyster stabilizer, place the oyster, cup-side down on a solid work surface with the hinge facing you.
Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open.
Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it.
Run the knife underneath the oyster to detach it completely but leave it in its shell.
Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.
Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.