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
- 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.
