Name: Oysters with Champagne-Vinegar Mignonette
Cook time: 15 min
Total time: 40 min
Yield: Makes 2 first-course servings
Ingredients: 2 teaspoons Champagne vinegar; 1 1/2 teaspoons finely chopped shallot; Pinch of coarsely ground black pepper; Pinch of sugar; 1 teaspoon finely chopped fresh flat-leaf parsley; 1 1/2 cups kosher or other coarse salt; 1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments; 1/2 tablespoon unsalted butter, cut into 6 pieces; 1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

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Oysters with Champagne-Vinegar MignonetteMartyn Thompson

In this elegant introduction to dinner, oysters are paired with Champagne grapes, whose sweet juice balances the sharpness of the vinegar in the mignonnette.

Cooks' note:

Mignonnette, without parsley, can be made 1 day ahead and chilled, covered.

Recipe information

Total Time
40 min
Yield
Makes 2 first-course servings

Ingredients

For mignonnette

2 teaspoons Champagne vinegar

1 1/2 teaspoons finely chopped shallot

Pinch of coarsely ground black pepper

Pinch of sugar

1 teaspoon finely chopped fresh flat-leaf parsley

For oysters

1 1/2 cups kosher or other coarse salt

1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments

1/2 tablespoon unsalted butter, cut into 6 pieces

1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

Preparation

Make mignonnette:
Step 1
Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
Prepare oysters:
Step 2
Preheat broiler.
Step 3
Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
Step 4
Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
Step 5
Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

TagsOyster Shellfish Seafood Grape Fruit Starter Snack Dinner Gluten Free Nut Free Broil New Years Gourmet

Recipe notes

See Related Recipes and Cooking Tips

How to Buy Oysters Like a Pro
Grab your honey and a bottle of bubbles, and get slurping.

Recipe information

Ingredients

For mignonnette

For oysters

Preparation

Make mignonnette:

Step 1

Prepare oysters:

Step 2

Step 3

Step 4

Step 5

Recipe notes

How to Buy Oysters Like a Pro