At least 2 dozen oysters
I prefer my oysters raw with minimal embellishment. Since oysters and Champagne are a classic pairing as are oysters and mignonette, I thought I'd combine them. This is now one of my favorite ways to enjoy oysters! - melissav —melissav
Test Kitchen Notes
This recipe is featured in the A Taste of The Bay cocktail kit shared by us at Food52 in partnership with Chandon.
For an original way to relish the raw oyster, try melissav's brilliantly conceived recipe for Oysters with a Champagne Cucumber Mignonette. The simple pairing of cucumbers to a counterpoint of shallots in a Champagne vinegar bath creates the base for this bright mignonette. But it is actual fresh Champagne that caps off this indulgence. With this twist, melissav has concocted an elegant oyster cocktail. If you have never shucked your own oysters before, this recipe will make a pro out of you. You will be shucking away in no time flat, so you can enjoy many slurps of perfection. - Sagegreen —Sagegreen
1 to 2
dozen oysters, on the half shell
shallots, finely minced
cucumber, peeled, seeded, and finely minced
Chandon sparkling wine
Combine the vinegar, shallots, cucumber, salt, and pepper in a small dish. Place in the fridge so it chills.
Shuck the oysters and place on the half shell (or smile pretty for the fishmonger and ask him to do it for you).
Just before serving, remove the mignonette from the fridge and add the champagne.
Serve the oysters with the mignonette on the side.
Add a small spoon of mignonette to each oyster and slurp!
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