Oysters on the Half Shell with Rosé Mignonette
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.
August 2011
Gallery
Credit:
© Michael Turek
Recipe Summary
Ingredients
Directions
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.