Highland Oysters 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.
Highlands Oyster Mignonette
Ingredients
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
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3⁄4 cup prosecco or cava
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1⁄2 cup champagne vinegar
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1 tbsp. crushed pink peppercorns
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1 tbsp. raspberry vinegar
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1 shallot, minced
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Kosher salt, to taste
Instructions
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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.
- 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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