Oysters on the Half Shell with Rosé Mignonette
- TOTAL TIME: 10 MIN
- SERVINGS: 8
Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
- 1/2 cup sparkling rosé
- 2 shallots, minced
- 1 tablespoon white wine vinegar
- 1/4 teaspoon freshly ground pepper
- 2 dozen oysters, shucked
- Shaved ice, for serving
- In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette
The freshness of raw oysters is a terrific match for effervescent sparkling wine. To go with this rosé mignonette, pour a sparkling rosé like the wild strawberryscented Raventós i Blanc de Nit Cava from Spain.