Dec 17, 2010 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. Appetizers Side Dish Shellfish American Cocktail Party Easy Recipes Saveur 100 Leave a Comment Save Recipe Print Email Enlarge Credit: Todd Coleman MAKES 1¼ CUPSINGREDIENTS ¾ cup prosecco or cava ½ cup champagne vinegar 1 tbsp. crushed pink peppercorns 1 tbsp. raspberry vinegar 1 shallot, minced Kosher salt, to tasteINSTRUCTIONS 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. Save Recipe Print Email This article was first published in Saveur in Issue #135 Subscribe now More from Saveur.com Cuban-Inspired Recipes Classic French Recipes Succulent Shrimp Thanksgiving Vegetables 25 Perfect Dips and Sauces Related Links Recipes Roasted Oysters with Green Tomato Pickle and Cranberry-Horseradish Relish Articles Street Food on the Half Shell Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?