Raw Oysters with Cava Mignonette
By DreiFromBK
The secret to Boston chef Matt Jennings's four-ingredient mignonette is cava, the Spanish sparkling wine.
4/5
(2 Votes)
Ingredients
- 1/2 cup chilled cava
- 1/4 cup minced shallot
- 1 tablespoon white wine vinegar
- 1/4 teaspoon freshly ground pepper
- Raw oysters on the half shell, for serving
Preparation
Step 1
In a small bowl, stir all of the ingredients except the oysters together. Serve the mignonette with the oysters.