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.
How to Make It
Step 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.
Step 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.
Step 3
*For testing purposes, we used Pinot Noir.
Step 4
Note: To aid the shucking process, place oysters on a baking sheet. Bake at 350° for 15 minutes to open shells slightly.
Chef's Notes
Find a high-quality red wine vinegar when preparing this recipe. Lesser quality vinegars may taste harsh.
Campagne, Pike Place Market, Seattle, Washington
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