Oysters and Champagne Mignonette

Always get fresh oysters from the best fish monger you can find. Store oysters earlier in the day in the fridge, on top of a bowl filled with ice, not in the plastic bag.

Serve with vodka, lemon wedges, fresh horseradish, Tabasco, Seafood Cocktail Sauce, sweet chili sauce and or Champagne Mignonette Sauce.

We like to put a little vodka on each oyster and then everyone helps themselves to the toppings they prefer. A drizzle of Tabasco, or a drizzle of sweet chili sauce, or a drizzle of Mignonette……………

Print Recipe

Course Appetizer

Cuisine European, Irish, North American

Ingredients

Oysters – as many as you want per person, generally 3 each

Lemon wedges
Fresh parsley to garnish as desired
Condiments of your choice

Champagne Mignonette

¼ cup champagne vinegar or any other high quality flavoured vinegar
1 TBSP finely chopped shallots
1 tsp finely grated lemon zest
½ tsp. pepper
1/8 tsp salt

Instructions

Mix above mignonette. Cover and chill until ready to serve.
If you haven’t shucked before, its best to watch a Utube video or two on how to use an oyster shucker.
Plate the oysters as you shuck them on ice and serve with any condiments you prefer, sweet or spicy.

Notes

We’ve paired:

• Kirkland Brut Champagne

• Taittinger Champagne Brut Reserve

• Veuve Clicquot Brut

• Giusti Prosecco D.O.C. Brut

• Mionetto Prosecco Brut

• Nino Franco Rustico Prosecco Superiore

Keyword Champagne Vinegar, Cocktail Sauce, Horseradish, Raw Oysters