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.

  • Serves

    makes 1 1/4 CUPS

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.

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

Step 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.
  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.
Recipes

Highlands Oyster Mignonette

  • Serves

    makes 1 1/4 CUPS

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.

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

Step 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.
  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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