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Oysters on the Half Shell with Rosé Mignonette

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.

Ingredients

  • 1/2 cup sparkling rosé
  • 2 shallots, minced
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon freshly ground pepper
  • 24 oysters, shucked
  • Shaved ice, for serving

How to Make It

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