Fresh Oysters "On the Rocks" with Dill Pickle Mignonette

I'll take 6, please!!
(makes 3 dozen)

1 cup white wine vinegar
2 t. chopped fresh dill
1 small garlic clove, crushed
Small pinch red pepper flakes
1 t. freshly ground black pepper
3 T. peeled and tiny diced fresh Persian* cucumber
3 dozen fresh oysters, in the shell

Stir together first five ingredients. Add cucumber and stir to combine; refrigerate until ready to use. The mignonette can be made up to three days in advance. Shuck oysters, taking care to save the "liquor" inside. Place on the half shell over crushed ice; top with mignonette. Serve immediately with a suggested "golf" cocktail - a 50/50 mix of  Pilsner beer and sparkling lemonade on the rocks.

"Attitude is a little thing that makes a big difference."

Happy Friday and have FUN today!!!

Love,

MM