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| Oysters with Mignonette Ice |
Find a high-quality red wine vinegar when preparing this recipe. Lesser quality
vinegars may taste harsh.
Ingredients
1 cup red wine vinegar
1/2 cup dry red wine*
1 tablespoon minced shallot
1 teaspoon sugar
1/2 to 3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 oysters in the shell
Rock salt
Method
Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Pour
mixture into a shallow dish; freeze, uncovered, 3 hours or until firm. Flake ice
mixture with a fork. Shuck oysters, discarding top shells; run knife under meat of
oyster to release. Place half shells on a serving platter lined with rock salt. Spoon 1
teaspoon mignonette ice onto each oyster; serve immediately. Makes 4 servings.
*For testing purposes, I used Pinot Noir.
Note: To aid the shucking process, place oysters on a baking sheet. Bake at
350° for 15 minutes to open shells slightly.
vinegars may taste harsh.
Ingredients
1 cup red wine vinegar
1/2 cup dry red wine*
1 tablespoon minced shallot
1 teaspoon sugar
1/2 to 3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 oysters in the shell
Rock salt
Method
Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Pour
mixture into a shallow dish; freeze, uncovered, 3 hours or until firm. Flake ice
mixture with a fork. Shuck oysters, discarding top shells; run knife under meat of
oyster to release. Place half shells on a serving platter lined with rock salt. Spoon 1
teaspoon mignonette ice onto each oyster; serve immediately. Makes 4 servings.
*For testing purposes, I used Pinot Noir.
Note: To aid the shucking process, place oysters on a baking sheet. Bake at
350° for 15 minutes to open shells slightly.