Chilled Seasonal Oysters Recipe
Pink Peppercorn and Champagne Mignonette
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Ingredients
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Oysters
Mignonette Sauce
Method
Preparing the Oysters
- 1
Shucking the Oysters
Carefully shuck the fresh oysters using an oyster knife. Hold the oyster firmly in a towel, with the hinge facing you. Insert the knife into the hinge and twist to open. Remove the top shell and loosen the oyster from the bottom shell, keeping the oyster and its juice intact.
- 2
Chilling the Oysters
Place the shucked oysters on a plate or serving tray filled with crushed ice to keep them chilled until ready to serve.
Preparing the Mignonette Sauce
- 3
Mixing the Ingredients
In a small bowl, combine the champagne, red wine vinegar, crushed pink peppercorns, minced shallot, and a pinch of salt. Stir gently to mix the ingredients thoroughly.
- 4
Chilling the Sauce
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.