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Oysters Natural with Champagne Mignonette
Fresh Australian oysters served on ice with a classic champagne and shallot mignonette. Letting the mignonette rest for 15 minutes before serving softens the raw bite of the shallot so it doesn't overpower the delicate oysters.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
medium
Cuisine
Australian
Ingredients
24fresh rock or Pacific oysters, shucked
4 tbspChampagne or white wine vinegar
2shallots, very finely minced
1 tspcracked black pepper
crushed icefor serving
lemon wedgesto serve
Instructions
1
Mix vinegar, shallots and black pepper. Rest 15 minutes.
2
Arrange shucked oysters on crushed ice.
3
Spoon a tiny amount of mignonette onto each oyster.
4
Serve with lemon wedges immediately.
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