oysters with prosecco mignonette
photo by Jennifer Johnson
A festive mignonette that’s perfect for holiday entertaining.
1/4 medium shallot, finely minced
2 tablespoons champagne vinegar
1/4 cup prosecco (or Champagne)
12 freshly shucked oysters, for serving
- In a small bowl, combine shallot and vinegar and let stand for 5 minutes. Add a pinch of salt and prosecco (or Champagne) and stir to combine. Serve immediately.
cook’s note: For an alternative, substitute the prosecco (or Champagne) with sparking rosé for a nice, subtle pink-hued version.