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

Clean the oysters: Scrub the oyster shells thoroughly under cold running water to remove any dirt or debris.

Shuck the oysters: Using an oyster knife and a towel for protection, carefully pry open each oyster at the hinge. Sever the muscle attaching the oyster to the shell.

Present the oysters: Arrange crushed ice on a serving platter. Nestle each shucked oyster in its half shell onto the ice to keep chilled.

Garnish: Place lemon wedges around the platter and serve the mignonette sauce in a small bowl on the side.

Serve immediately: Enjoy the oysters by squeezing a little lemon juice or adding a few drops of mignonette sauce to each oyster before eating.