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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. |