Prepare the mignonette sauce: In a small bowl, combine the red wine vinegar, minced shallot, black pepper, and sugar. Stir well and set aside.

Clean the oysters: Scrub the oyster shells under cold running water to remove any dirt or debris. Use a brush if necessary.

Shuck the oysters: Hold an oyster firmly with a towel in one hand. Insert an oyster knife into the hinge and twist to pop the shell open. Slide the knife along the top shell to detach the oyster, then remove the top shell.

Detach the oyster: Carefully slide the knife under the oyster to detach it from the bottom shell, keeping the oyster and its juices intact.

Arrange for serving: Place a bed of crushed ice on a serving platter. Nestle the shucked oysters on the ice to keep them chilled.

Serve immediately: Garnish with lemon wedges and a small bowl of mignonette sauce on the side. Enjoy fresh!