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.
- 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.