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Oysters on the Half Shell with Muscadine & Apple Mignonette

Rule
A mignonette is a sauce for raw oysters, like a pimped-out squeeze of fresh lemon. The French make Mignonette with shallots and vinegar, but of course we mix it up to suit our region and our tastes. The goal is to have the right balance of acidity and sweetness to set off the oyster's unique creamy texture and ocean flavor.  

1/2 cup muscadine juice (or white grape juice) -- we like Carolina Wild 
2 Tbsp.lemon juice
1/4 cup apple (peeled and minced)
1 Tbsp. grated red onion (on the microplane)
pinch salt
1/8 tsp. white pepper  

Whisk together and let it hang out for at least 30 minutes. Spoon a teaspoon or so on top of each opened oyster. Serve very cold.