Highlands Oyster Mignonette

February 14, 2014

Highland Oysters Mignonette

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

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
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

  • 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

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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