For the oysters:
Rinse your oysters in cold water and discard any open or damaged ones. Using a heavy duty tea towel, hold the oyster firmly in one hand with the flat shell side facing up. Using your other hand, insert an oyster shucking knife into the hinge at the end of the oyster, easing it in where you can. Make sure your hand holding the oyster is well protected by the towel. Once you feel the knife is firmly anchored in the hinge of the shells, twist the knife to pop open the oyster.
Clean your knife and then slide it along the top shell to release the muscle from the shell. Remove the top shell and discard. Lastly, run the knife under the oyster so that it is resting in the bottom shell, but no longer connected to it. (This ensures that it will easily slide into your mouth when eaten). Any oysters that have an unpleasant odor should be discarded.
For the mignonette sauce:
In a small bowl, mix together all the ingredients for the sauce. Cover with plastic wrap and keep in the fridge until ready to serve. This sauce can be made a day in advance.
For the soy and ginger sauce:
In a small bowl, mix together all ingredients. Cover with plastic wrap and keep in the fridge until ready to serve. This sauce can be made a day in advance.
Place your oysters on a large platter filled with crushed iced. Serve immediately with the lemon wedges and sauces on the side.