Oysters with Mignonette

Cold water makes good oysters, and in winter, they're at their plump, luscious best. West Coast varieties, such as Kumamotos and Olympias, have a creamy sweetness we can't resist.

Yield:

Recipe from


Ingredients

1/4 cup champagne vinegar
1/4 cup lemon juice
2 tablespoons freshly grated horseradish
2 tablespoons minced shallots
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
Oysters on the half shell

Preparation

1. In a small bowl, whisk together champagne vinegar, lemon juice, horseradish, shallots, and sugar.

2. Season to taste with salt and pepper. Serve as a topping for oysters.

Note:

December 2006