Raw Oysters with Cava Mignonette

Name: Raw Oysters with Cava Mignonette
Total time: 5 min
Yield: Makes about 3/4 cup
Ingredients: 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

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The secret to Boston chef Matt Jennings’s four-ingredient mignonette is cava, the Spanish sparkling wine. Slideshow: More Holiday Hor d'Oeuvres Recipes

By Matt Jennings

December 2015

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Credit: © John Kernick

Recipe Summary

total:

5 mins

Yield:

Makes about 3/4 cup

Ingredients

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

Directions

Step 1

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

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Raw Oysters with Cava Mignonette

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Raw Oysters with Cava Mignonette

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Raw Oysters with Cava Mignonette