photo by Jennifer Johnson
Chilled, flecked ice on top of smooth oysters offers a nice contrast when enjoying together in one simple bite. The mignonette makes enough for 1 dozen oysters.
1/4 medium shallot, finely minced
1/4 cup Champagne (Prosecco or sparkling wine)
2 tablespoons champagne vinegar
1 teaspoon sugar
Freshly ground black pepper
12 freshly shucked oysters, for serving
- Place shallot, Champagne (Prosecco or sparkling wine), vinegar, and sugar in a saucepan. Season with a pinch of salt and pepper. Cook over medium-low heat until sugar dissolves. Remove from heat and transfer to a shallow bowl (with edges). Freeze for at least 4 hours.
- When ready to serve, remove bowl from freezer. Scrape ice with a fork, making flakes. Spoon approximately 1 teaspoon of flakes over each oyster just before serving.