NEW YEAR'S OYSTERS ON THE SHELL ( WITH GREEN APPLE MIGNONETTE)

Makes: 24 oysters and 1/2 cup (125 ml) mignonette

■ 2 1/2 tbsp (40 ml) finely minced green apple (about

■ 1/4 small apple)

■ 1 small shallot, finely minced (about 1 tbsp)

■ 1/4 tsp (1 ml) granulated sugar

■ 1/4 tsp (1 ml) sea salt

■ 1/2 cup (125 ml) white wine vinegar or champagne vinegar

■ 1 1/2 tsp (7.5 ml) lemon juice

■ 24 fresh, small, sweet oysters such as Miyagi or Kusshi

1. To make the mignonette, combine the apple, shallot, sugar, salt, vinegar and lemon juice in a small bowl. Cover with plastic wrap and let sit in the fridge for at least 20 minutes and up to 1 hour.

2. Fill a deep, wide platter with crushed ice. Shuck the oysters and place them on the half-shell on the ice.

3. Serve with a dish of mignonette. Add about 1/4 tsp (1 ml) mignonette to each oyster before slurping back with pleasure.

PHOTOS: REBECCA WELLMAN Raw oysters are a must for French New Year's celebrations, say cookbook authors Laura Bradbury and Rebecca Wellman. And an apple mignonette takes the flavour experience to a new level.