Oysters On The Half Shell With Raspberry Mignonette

Ingredients

• 3/4 cup raspberries (preferably fresh
• but if frozen simply thaw)
• divided
• 2 tablespoons shallots
• finely chopped
• 1 cup red wine vinegar
• 3 tablespoons olive oil
• Dash of freshly ground white pepper

Instructions

1. Add 1/2 cup raspberries to a fine strainer and force through with the back of a spoon, collecting the juice in a small bowl.
2. Discard the seeds caught in the strainer.
3. Add the remaining ingredients to the juice bowl.
4. Cover tightly and refrigerate for at least 30 minutes but up to 24 hours.
5. When ready to serve, slice the remaining raspberries into slivers.
6. Add about 1/2 teaspoon mignonette to each oyster on the half shell and place a raspberry sliver on each shell.
7. Serve immediately.