Oysters Served in a Half Shell with White Pepper

Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Using a oyster knife, shuck the oysters in the following manner. Cover your hand with a cloth or thick glove, and grip the shelled oyster in your palm. Insert the knife point next to the hinge and twist the knife to pry the shell open. Using the knife, cut the muscle away from the top half and discard the top shell. Run the knife underneath the oyster to detach it, but leave the oyster in its shell. Reserve oyster juices for the mignonette sauce. Arrange the oysters in a bed of crushed ice. Arrange lemon wedges around oysters. Serve immediately.

For Mignonette Sauce:

In a small saucepan over medium heat, add the wine and vinegar and reduce to one-half. Remove from heat source and whisk in the shallot, white pepper and salt. Set aside to steep. Add reserved oyster juices to the mignonette sauce. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.

For Cocktail Sauce: