Highlands Oyster Mignonette
Oysters raised in less-briny waters lack adequate salinity; chef Frank Stitt recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco.
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Credit: Todd Coleman
3/4 cup prosecco or cava
1/2 cup champagne vinegar
1 tbsp. crushed pink peppercorns
1 tbsp. raspberry vinegar
1 shallot, minced
Kosher salt, to taste
Combine ingredients in a medium bowl and let sit for 30 minutes before serving with oysters on the half shell, such as bluepoint or Apalachicola.
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