Oysters' aphrodisiac fame comes from their suggestive shape and briny flavor. Rumor has it that Casanova, the great 18th century Venetian lover, used to dine on 50 oysters a day. Todd Coleman
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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.

Highlands Oyster Mignonette 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.
Yield: makes 1 1/4 CUPS

Ingredients

  • 34 cup prosecco or cava
  • 12 cup champagne vinegar
  • 1 tbsp. crushed pink peppercorns
  • 1 tbsp. raspberry vinegar
  • 1 shallot, minced
  • Kosher salt, to taste

Instructions

  1. 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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