Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 first-course servings
© John Kernick

How to Make It

Step 1    

In a microwave-safe cup, combine the sugar and water. Cook at high power for 20 seconds. Stir until the sugar dissolves, then let cool.

Step 2    

In a small stainless steel bowl, combine the sugar syrup, Champagne and citrus juices. Set the bowl over a larger bowl of ice and keep cold. In another small bowl, combine the vinegar and shallot and season with pepper.

Step 3    

Arrange the shucked oysters on a bed of crushed ice and coarse salt. Add the egg-white powder to the Champagne-citrus juice mixture and beat with a handheld mixer or immersion blender until thick and frothy.

Step 4    

Spoon a little of the vinegar-shallot mixture over the oysters and a little of the Champagne froth on top. Garnish with the frozen Champagne grapes and serve right away.

Notes

Egg-white powder is available at health food stores and most supermarkets.

Suggested Pairing

Carbone and Torrisi pair Jay-Z's favorite Champagne, Armand de Brignac (a.k.a. Ace of Spades), with this dish. Domaine Chandon's NV Brut Classic is also terrific and much, much less expensive.

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