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Oysters with Mignonnette Sauce
[Photograph: Carrie Vasios]
This classic sauce adds the perfect acidic accent to freshly shucked oysters.
About This Recipe
| Yield: | serves 4 |
| Active time: | 15 minutes |
| Total time: | 45 minutes |
| Special equipment: | shucking knife |
| This recipe appears in: | Serious Entertaining: Christmas Eve Appetizers |
Ingredients
- 3 tablespoons Champagne vinegar
- 2 tablespoons dry white wine
- 2 tablespoons minced shallots
- 1/2 teaspoon ground black pepper
- pinch salt
- 12 oysters
Procedures
-
1
In a small bowl, whisk together vinegar, wine, shallots, pepper, and salt. Let rest in refrigerator for 30 minutes.
-
2
Shuck oysters and arrange on a platter. Serve mignonette on the side.
