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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.

Chef Tamara Murphy
Recipe by Coastal Living October 2003

Gallery

Credit: Howard L. Puckett

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Source

Campagne, Pike Place Market, Seattle, Washington

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