Oysters with Frozen Champagne Mignonette

Quick look

  • prep 3-4 hrs

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


  • 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.

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