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.
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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
How to Make It
In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette
The mignonette can be refrigerated for up to 6 hours. Serve chilled.
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.
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