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Photo: Michael Turek

Oysters on the Half Shell with Rosé Mignonette

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.

Food & Wine AUGUST 2011

  • Yield: 8
  • Total: 10 Minutes

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

Preparation

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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