"We go together like champagne and oysters" isn't something you hear too often, but it really is a perfect pairing! That's why, if you're serving raw oysters as an appetizer with a glass of bubbly, you should reserve a little champagne for this champagne mignonette and watch your tastebuds dance!
Ingredients
¼cupchampagne
2tablespoonschampagne vinegar
2teaspoonsshallots, finely minced
Fresh cracked pepper
Crushed ice, to keep oysters cool
12rawoysters, shucked
Lemon wedges and freshly grated horseradish, optional
freshly grated horseradish, optional
Instructions
Combine the champagne, vinegar, shallots, and pepper in a small bowl and set aside.
Cover a rimmed plate with ice then arrange the shucked oysters on top.
12 raw oysters, Lemon wedges and freshly grated horseradish, freshly grated horseradish, Crushed ice
Serve with the champagne mignonette, lemon wedges, and horseradish. Enjoy, preferably with a glass of champagne!
Notes
Always choose oysters that are firmly closed. Discard any that are opened or have a pungent smell when opened.To shuck an oyster, hold it firmly with a tea towel with the narrow end towards you. Using an oyster shucker or a cheap knife, put pressure on the tip where the top and bottom shells come together. You may have to wiggle the knife a little before it releases. Once the shell releases, gently run the knife around the edges then slide the knife over the roof of the top shell to release the membrane. See our post about oysters on the half shell for more tips.Don’t worry if you don’t get it right away. It takes practice. 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!