Oysters on the Half Shell with Rosé Mignonette

By danyell923

Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.

Ingredients

• 1/2 cup sparkling rosé
• 2 shallots, minced
• 1 tablespoon white wine vinegar
• 1/4 teaspoon freshly ground pepper
• 2 dozen oysters, shucked
• Shaved ice, for serving

Details

Servings 8
Cooking time 10mins
Adapted from foodandwine.com

Preparation

Step 1

In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette

Make Ahead
The mignonette can be refrigerated for up to 6 hours. Serve chilled.