Oysters with Champagne-Vinegar Mignonette

• ½ dozen Ned’s Island Oysters
• 1 ½ cups coarse salt
• ½ tbsp. butter, cut into 6 pieces
• 2 finely diced seedless red grapes

• 2 tsp. Champagne vinegar
• 1 ½ tsp. finely chopped shallot
• pinch of ground black pepper
• pinch of sugar
• 1 tsp. Finely chopped flat-leaf parsley

• Stir together the vinegar, shallot, pepper, and sugar.
• Let the mix stand for 30 minutes.
• This may be done the day before, covering and refrigerating the mixture until oysters are prepared.

• Preheat the broiler
• Spread ¾ cup of salt in an 8-10” ovenproof dish.  Place the half-shelled oysters in the salt.  Lay a pat of butter atop each oyster.
• Broil until the butter has melted and the edges of the oysters begin to curl.  This should take 1-2 minutes.
• Stir the parsley into the mignonette.  Divide the remaining salt between 2 plates and place oysters on each.  Spread ¼ tsp. Mignonette over each oyster.  Sprinkle each with grapes.  Serve warm.