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Oysters with Mignonette Ice

Howard L. Puckett
Yield Makes 4 servings
Serving oysters on the half shell with a little scoop of the frozen red wine mixture adds both flavor to the oysters and color to your presentation.

Ingredients

  • 1 cup red wine vinegar
  • 1/2 cup dry red wine*
  • 1 tablespoon minced shallot
  • 1 teaspoon sugar
  • 1/2 to 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 24 oysters in the shell
  • Rock salt

How to Make It

  1. Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Pour mixture into a shallow dish; freeze, uncovered, 3 hours or until firm. Flake ice mixture with a fork.

  2. Shuck oysters, discarding top shells; run knife under meat of oyster to release. Place half shells on a serving platter lined with rock salt. Spoon 1 teaspoon mignonette ice onto each oyster; serve immediately.

  3. *For testing purposes, we used Pinot Noir.

  4. Note: To aid the shucking process, place oysters on a baking sheet. Bake at 350° for 15 minutes to open shells slightly.

Cook's Notes

Find a high-quality red wine vinegar when preparing this recipe. Lesser quality vinegars may taste harsh.