Oyster Mignonette Sauce
Prep Time - 5 minutes | Time To Make - 10 minutes
Bring coastal California to your table with a seafood and wine pairing by Wente Vineyards. A quick and easy sauce to bring out the best in your fresh oysters. Oysters and seafood are a great appetizer to feature on Labor Day weekend to the end of April.
Ingredients
24 Oysters fresh/shucked/placed on crushed ice
1/2 cup – champagne vinegar (or unseasoned rice vinegar)
2 tablespoons sparkling or white wine (optional)
1/2 cup roughly chopped fresh parsley
1 scallion white part, finely diced
1 large shallot, finely diced
1 tsp grated lemon zest
2 tsp lemon juice, or to taste
1/4 tsp each salt and pepper, or to taste
Instructions
1
In medium sized bowl combine all of the ingredients for the mignonette and whisk to combine. If available can also blitz the parsley, lemon zest, shallots, lemon juice and vinegar in a food processor. Adjust lemon juice and seasonings to taste.
2
Cover with plastic wrap and place in refrigerator. Allow to sit 10 minutes for flavors to combine. Can also leave it overnight or up to 72 hours.
3
Place your freshly shucked oysters a top a bed of crushed ice on your serving platter.
4
Drizzle mignonette over oysters and serve remaining along side the platter.
5
Serve and consume immediately.
