Oysters with Champagne Vinegar Mignonette

Adapted from the original recipe from Epicurious 
 
Ingredients
For mignonnette

• 2 teaspoons Champagne vinegar
• 1 1/2 teaspoons finely chopped shallot
•  Pinch of coarsely ground black pepper
• Pinch of sugar
• 1 teaspoon finely chopped fresh flat-leaf parsley

For oysters

•  1 1/2 cups kosher or other coarse salt
• 1/2 dozen small oysters
• 1/2 tablespoon salted butter, cut into 6 pieces

 Directions 

1. Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
2. Preheat broiler.
3. Clean the oysters and shuck. Run a knife gently under the meat of the oysters to loosen them from the shell.
4. Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
5. Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
6. Stir parsley into mignonnette.
7. Place the remaining 3/4 cup of salt on a large square plate and place the oysters onto it. Drizzle each with equal amounts of the mignonette. Serve warm.