Oysters with Frozen Champagne Mignonette

Start things off with a sensuous appetizer of oysters and champagne ice.

Ingredients

• 24 fresh oysters
• 1/4 c shallots
• 3/4 c pickled ginger
• 1/2 c dry champagne

• 1/2 c sugar
• 2 tbsp fresh ground black pepper
• 3/4 c rice wine vinegar
• 1 tbsp chopped chives

How to make it   3-4 hours (including freezing)

• 1

  In a food processor, combine shallots, ginger, champagne, sugar, pepper, and vinegar. Puree on medium-high for one minute. Pour mixture into a pie plate and freeze for several hours.


• 2

  Clean and shuck the oysters, then place them on a serving platter. Just before serving, remove champagne mignonette from freezer and scrape one teaspoonful onto each oyster. Sprinkle each oyster with chopped chives and serve immediately.