Oysters with a Champagne Mignonette
I think I might win some sort of world record for the person who loves oysters the most. It would be a close race with my girlfriend Gaile Guevara; together we'd take the lead in any oyster eating competition. Does such a thing exist?
Several weeks ago we slurped six dozen (six dozen!) of these slippery little suckers out of their half shell, deliciously covered in a squeeze of lemon, champagne mignonette, and a pile of freshly grated horseradish. We stopped only because Cork and Fin was about to close and a meal of oysters and clam diggers (similar to a caesar) was leaving us light in our heads.
I figured that before I set off to sea to sail to the west coast's Gulf Islands tomorrow, I should probably treat myself to a few little oysters on the half shell.
As any of you know who follow my blog I have just set foot back in Canada after drinking mojitos in Cuba and margaritas in Mexico. And here I am, taking off again. I know, it's crazy! It also seems like the perfect reason to celebrate how great life can be, with a glass of champagne in hand, of course.
Oysters with a Champagne Mignonette
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 12 oysters, shucked
- ¼ cup champagne
- 2 tablespoons champagne vinegar
- 2 teaspoons shallots, finely chopped
- Fresh cracked pepper
- Lemon wedges, optional
- Freshly grated horseradish, optional
- Crushed ice, to keep oysters cool
Instructions
- Combine champagne, vinegar, shallots and pepper in a small bowl and set aside.¼ cup champagne, 2 tablespoons champagne vinegar, 2 teaspoons shallots, Fresh cracked pepper
- Arrange shucked oyster on a plate covered with crushed ice. Serve with champagne mignonette and optional lemon wedges and horseradish.12 oysters, Lemon wedges, Freshly grated horseradish, Crushed ice
- Enjoy, preferably with a glass of champagne!
Notes
Watch out for any small bits of shell that might have broken off, you definitely don’t want to eat these. Make sure you don’t use your good knives, it will break the tips off of them for sure!
Love oysters and the mignonette turned out great. Thank you!
You’re welcome!
Wow. What a beautiful blog. Tasteologie.com brought me here; now I’ll subscribe 🙂
Catie,
Thank you so much for your super sweet comment. You made my day!!