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August 01, 2018

Oysters with mignonette sauce

August 01, 2018/ Lucy Waverman

INGREDIENTS

36 oysters
1/4 cup red wine
1/4 cup red wine vinegar
2 tablespoons chopped shallots
2 teaspoons cracked peppercorns
1 teaspoon grated lemon rind

METHOD

Combine red wine, red wine vinegar, shallots, peppercorns and lemon rind and bring to a boil. Remove from heat. Let sit for 2 hours to concentrate the flavours. Chill before serving with oysters. Makes about 1/2 cup.

WINE PAIRING

A sake martini is a fine theme cocktail for this appetizer (two parts gin or vodka to one part good sake, stirred not shaken). Sparkling wine is versatile and festive – I’d suggest Spanish cava or trendy prosecco from Italy. Grassy Chilean sauvignon blanc is a flexible and affordable white-wine option, while zippy, slightly chilled Beaujolais, the French red, won’t be a total disaster with oysters. Beer-wise, I’d opt for a slightly bitter, refreshing Czech-style pilsner. - Beppi Crosariol

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Oysters with mignonette sauce

INGREDIENTS

METHOD