Raw Oysters with Ginger Mignonette
Yield: Approximately 1 cup of mignonette, enough for 12-18 oysters
¼ cup of champagne (of your liking)
¾ cup of champagne vinegar
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
½ shallot, minced
1 tablespoon fresh ginger, finely grated in micro plane
12 raw oysters, cleaned and shucked
- In a large bowl, combine all ingredients and whisk together.
- Cover and transfer to fridge for at least one hour before serving.
- Gently detach each oyster from the shell, being carefully that the oyster stays in the shell.
- Top each oyster with about a ¼ teaspoon of mignonette; use a little more or less to suit your personal taste.
- Serve immediately.