Oysters on the Half-Shell with Chilled Champagne Mignonette
This mignonette pairs well with all sorts of oysters and various brininess. Make the mignonette in advance and freeze until ready to serve. It is also fun to shave the frozen mignonette like shaving ice over each oyster. You can get away using a cheaper bubbly, which brings a bit of sweetness to the sauce.
- Serves
- 4
Directions
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Add all the ingredients to a shallow pan or freezer safe dish and stir to combine.
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Place the pan in the freezer until ready to serve the oysters.
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It is OK if the mignonette freezes, just let it thaw a bit and break it up with a fork.
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Serve the shucked oysters in their half shell on chilled ice. Spoon the iced mignonette over each oyster. Make sure to capture some of the crushed peppercorns in each.
From Shawnie's class “New Year Champagne Celebration” (also taught in Cooking with Wine: Valentine’s Edition)
