Raw oysters in shells

Ingredients:

Oysters

• 24 oysters, such as Malpeque, Kumamoto or Belon
• Crushed ice or rock salt

Cucumber Mignonette Sauce

• 1 tbsp. rice vinegar
• 1 shallot, chopped
• 2.5 cm fresh ginger root, peeled and grated
• Half a greenhouse cucumber, peeled and chopped
• A little freshly ground black pepper
• 1 handful fresh coriander leaves, chopped
• Hot sauce

Preparation:

1. Scrub the oysters with a stiff brush under cold water to remove any dirt, especially around the seam where sand tends to get stuck. Then, find a sturdy, thick cloth and fold it several times to form a square; this will make it easier to hold the oysters and will protect your hand when opening them. Using a towel as a mitten, place the oyster, convex side down, in your towel-covered palm; place a small bowl nearby to catch the delicious juices.
2. Insert the tip of an oyster knife or a dull butter knife as deeply as possible into the oyster; do not pull sharply, as this may crack the shell. Gently twist the knife back and forth to open the shell. Use the knife to cut the muscle from the top shell, bend the shell back, and discard. Run the knife under the oyster to completely detach it, but leave it in the shell. Pour the brine into a bowl and pour it over the shucked oysters again.
3. Place the oysters on a bed of crushed ice or rock salt to keep them from falling. Drizzle with mignonette sauce and serve.
   
   Cucumber Mignonette Sauce:
   
   In a small bowl, combine rice vinegar, shallots, ginger, cucumber, black pepper, hot sauce and cilantro. Cover and refrigerate for at least 1 hour or until ready to serve.
   Exit: 1 tbsp.