Photo: Michael Turek
Total Time
10 Mins
Yield
8

Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.

How to Make It

In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette

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