We have a THING for mignonette. It's as if vinegar, shallots and pepper were united through divine intervention. Then, we gazed at these freshly shucked beauties while our Preserved Meyer Lemon Paste stared at us and...we wanted both. Chef James Loomis to the rescue. The wunderkind at Seattle's Cursed Oak created an If & When Mignonette, assuaging our guilt. Problem solved.
2 TBS Moroccan Preserved Meyer Lemon Paste
2 cups red or white wine vinegar
2 shallots finely minced
A few, generous grinds of fresh peppercorns
Fresh oysters on the half shell
Mix the first four ingredients. Adjust to taste. Serve alongside fresh oysters on ice.