Naked oysters are hard to beat. Most Oyster platters, however, have a well for a mignonette (a vinegar & pepper based sauce) for those who prefer their food dressed. The sparkling wine from the coastal town of Getaria in Spain's Basque Country, Taxakoli Ulacia, is a lovely choice for this mignonette--fresh and fruity with well-balanced acidity. The green apple and green effervescent wine contrast beautifully with the briny, chewy texture of Island Creek Oysters. A little bit goes a long, long way. Use a 1/2 teaspoon or less for the perfect oyster to mignonette ratio.
season Year Round
1/2 cup sparkling wine 2 tablespoons (about 1 large) minced shallot 2 tablespoons Granny Smith Apple, 1/8" (3.175 mm) minced 1 tablespoon champagne vinegar 1/4 teaspoon freshly ground pepper 2 dozen oysters shaved ice, for the oyster serving platter
- Whisk the wine, shallot, apple, vinegar and pepper together.
- Place in the refrigerator and chill until ready to serve.
- Place shaved ice on a platter just before shucking.
- Shuck (LEARN TO SHUCK) the oysters and place on the platter
- Serve immediately with the mignonette.
The mignonette can be refrigerated for up to 2 hours - 6 hours if the champagne is added just before serving. Serve chilled.