Oysters on the Half Shell with Rosé Mignonette

Published: Jul 16, 2011

Yields:

Total Time:

10 mins

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.

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Directions

1. Step 1In a bowl, combine the rosé, shallots, vinegar, and pepper. Arrange the oysters on a bed of ice and serve with the mignonette.
  
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