Start by selecting the freshest oysters possible (we get ours from nearby Mere Point Oyster Co.). Rinse the oysters thoroughly under cold running water to remove any dirt or debris from the shells, using a stiff brush if needed. Carefully shuck the oysters with an oyster knife, preserving as much of the liquid (liquor) as possible. Arrange the oysters on a serving platter lined with crushed ice to keep them chilled.

Peel the shallots and finely mince them. Crush the mixed peppercorns and finely chop the citrus zest and fresh herbs. In a medium mixing bowl, combine the Blue Fire Vinegar, shallots, peppercorns, honey, smoked paprika, citrus zest, fresh herbs, and a pinch of sea salt. Stir thoroughly to combine the ingredients, then let the mixture sit for 5–10 minutes to allow the flavors to meld.

When ready to serve, spoon a small amount of the mignonette over each oyster and enjoy immediately. The bright, zesty mignonette perfectly complements the briny sweetness of the oysters for a truly memorable dish.