Oysters with Champagne-Vinegar Mignonette

Oysters with Champagne-Vinegar Mignonette
Photo by Martyn Thompson

Ingredients

  • 1 ½ cups kosher or other coarse salt
  • ½ small oysters, such as Kumamoto or Prince Edward Island
  • ½ tablespoon unsalted butter
  • 1 coarsely ground black pepper
  • 2 teaspoons Champagne vinegar
  • 1 teaspoon fresh flat-leaf parsley
  • 1 sugar
  • + 2 more ingredients
    • 1 ½ teaspoons shallot
    • 1 small cluster Champagne table grapes or 2 seedless red grapes

Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes. Preheat broiler. 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. Broil 4 to 6 inches from heat until butter is ...

View full recipe at Epicurious

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