Last Sunday, Easter, I splurged on oysters for the family and am so proud of myself for finding just the right platter to put them on: I dusted off some artichoke plates I use maybe once or twice a year (artichokes are expensive! but then again so are oysters…) Anyway, these plates have indentations in them for the leaves, and for the melted butter. I put the crushed ice in the indentations, parked the shucked oysters on top, and poured the mignonette (my secret ingredient? – minced aji dulce chiles) into the butter trough. Brilliant!