© Michael Turek
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. More Mollusk Recipes
How to Make It
Step
In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette
Make Ahead
The mignonette can be refrigerated for up to 6 hours. Serve chilled.
Suggested Pairing
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 strawberry–scented Raventós i Blanc de Nit Cava from Spain.
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