Fresh oysters on the half-shell, served with a bright, tangy mignonette made with champagne vinegar and shallots. Elegant, refreshing, and perfect for festive entertaining.
[cooked-sharing]
Yields 3 Servings Servings Quarter (0.75 Servings) Half (1.5 Serving) Default (3 Servings) Double (6 Servings) Triple (9 Servings) Prep Time 20 minsTotal Time 20 minsFor the oysters
12 12 fresh oysters, scrubbed and chilled on ice
For the champagne mignonette
¼ cup champagne vinegar (or white wine vinegar)
2 tbsp dry champagne (optional, but luxurious)
1 medium shallot, very finely minced
½ tsp freshly cracked black pepper
½ tsp sugar (optional, to soften acidity)
Pinch of salt
For serving
Crushed ice (to keep oysters cold)
Lemon wedges
Fresh parsley or dill sprigs (optional garnish)
Make the mignonette
1
In a small bowl, combine champagne vinegar, champagne (if using), shallot, black pepper, sugar, and salt.
Stir well and let sit for at least 15 minutes to allow flavors to meld.
Chill until ready to serve.
Shuck the oysters
2
Hold oyster with a folded towel (rounded side down, flat side up).
Insert an oyster knife into the hinge and twist until shell pops open.
Slide knife under top shell to release it, then carefully cut the oyster free from the bottom shell.
Leave oyster in the bottom shell, keeping as much liquid as possible.
Place shucked oysters on a platter of crushed ice.
Assemble & serve
3
Spoon ½ to 1 teaspoon of champagne mignonette over each oyster.
Garnish platter with lemon wedges and fresh herbs.
Serve immediately, ice-cold, with champagne glasses to match!
Serving Suggestions
4
Serve as a chic Christmas starter or a New Year’s Eve canapé .
Pair with champagne, prosecco, or a crisp white wine like Chablis.
Arrange oysters on a silver tray or marble platter with ice for an elegant presentation.
Tips & Variations
5
Fruit twist: Add a few pomegranate seeds to the mignonette for a holiday touch.
Extra festive: Substitute champagne vinegar with rosé vinegar for a pink hue.
Make-ahead: Mignonette can be prepared up to 2 days in advance and refrigerated.
Heat lovers: Add a dash of finely minced red chili for a spicy kick.
Ingredients For the oysters
12 12 fresh oysters, scrubbed and chilled on ice
For the champagne mignonette
¼ cup champagne vinegar (or white wine vinegar)
2 tbsp dry champagne (optional, but luxurious)
1 medium shallot, very finely minced
½ tsp freshly cracked black pepper
½ tsp sugar (optional, to soften acidity)
Pinch of salt
For serving
Crushed ice (to keep oysters cold)
Lemon wedges
Fresh parsley or dill sprigs (optional garnish)
Directions Make the mignonette
1
In a small bowl, combine champagne vinegar, champagne (if using), shallot, black pepper, sugar, and salt.
Stir well and let sit for at least 15 minutes to allow flavors to meld.
Chill until ready to serve.
Shuck the oysters
2
Hold oyster with a folded towel (rounded side down, flat side up).
Insert an oyster knife into the hinge and twist until shell pops open.
Slide knife under top shell to release it, then carefully cut the oyster free from the bottom shell.
Leave oyster in the bottom shell, keeping as much liquid as possible.
Place shucked oysters on a platter of crushed ice.
Assemble & serve
3
Spoon ½ to 1 teaspoon of champagne mignonette over each oyster.
Garnish platter with lemon wedges and fresh herbs.
Serve immediately, ice-cold, with champagne glasses to match!
Serving Suggestions
4
Serve as a chic Christmas starter or a New Year’s Eve canapé .
Pair with champagne, prosecco, or a crisp white wine like Chablis.
Arrange oysters on a silver tray or marble platter with ice for an elegant presentation.
Tips & Variations
5
Fruit twist: Add a few pomegranate seeds to the mignonette for a holiday touch.
Extra festive: Substitute champagne vinegar with rosé vinegar for a pink hue.
Make-ahead: Mignonette can be prepared up to 2 days in advance and refrigerated.
Heat lovers: Add a dash of finely minced red chili for a spicy kick.
Oysters with Champagne Mignonette
Visited 3 times, 1 visit(s) today
