Raw Oysters with Cava Mignonette

The secret to Boston chef Matt Jennings’s four-ingredient mignonette is cava, the Spanish sparkling wine.

  • Total Time:
  • Servings: Makes about 3/4 cup

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  • 1/2 cup chilled cava
  • 1/4 cup minced shallot
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon freshly ground pepper 
  • Raw oysters on the half shell, for serving

How to make this recipe

  1. In a small bowl, stir all of the ingredients except the oysters together. Serve the mignonette with the oysters.

Contributed By Photo © John Kernick Published December 2015

1050844 recipes/raw-oysters-cava-mignonette 2015-11-12T21:01:23+00:00 Matt Jennings new-years-eve|holiday-occasions|appetizers-starters||fast|basic-easy|healthy|make-ahead december-2015 recipes,raw-oysters-cava-mignonette 1050844

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