Gotta get my mignonette

As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans. A Movable Feast, by Earnest Hemingway

There’s nothing better than fresh oysters. And so easy once you get the hang of them. One of my favourite ways to eat them is with fresh grated horseradish and some good vodka, but nothing beats a classic mignonette. Here’s a simple, delicious French recipe you can try.

1 finely chopped (minced) shallot
1/2 cup champagne (or good quality sparkling wine)
1-2 tablespoons champagne vinegar
Salt (to taste)
White pepper (to taste)

As you shuck your fresh oysters (kushi and kumomotos are awesome), collect their juices and add to the mignonette sauce. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell. Eat some these and see if you don’t “begin to be happy and to make plans”.

Thanks Meriko for the perfect photo.


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