Oysters with Mignonette Ice

Howard L. Puckett
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.

Yield:

Makes 4 servings

Recipe from


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

Preparation

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.

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.

*For testing purposes, we used Pinot Noir.

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

Note:

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

Chef Tamara Murphy,

Campagne, Pike Place Market, Seattle, Washington,

October 2003