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.
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.
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.
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!
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.
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.
3 servings