Raw Oysters with Cava Mignonette

By DreiFromBK

The secret to Boston chef Matt Jennings's four-ingredient mignonette is cava, the Spanish sparkling wine.

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

Details

Adapted from foodandwine.com

Preparation

Step 1

In a small bowl, stir all of the ingredients except the oysters together. Serve the mignonette with the oysters.