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
Kosher salt
1/4 cup prosecco (or Champagne)
12 freshly shucked oysters, for serving

  1. 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.

Makes 12.

cook’s note: For an alternative, substitute the prosecco (or Champagne) with sparking rosé for a nice, subtle pink-hued version.

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