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Oysters with Mignonette Ice
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| Find a high-quality red wine vinegar when preparing this recipe. Lesser quality vinegars may taste harsh. Yield: Makes 4 servings Ingredients | |
| 1 cup | red wine vinegar |
| 1/2 cup | dry red wine* |
| 1 tablespoon | minced shallot |
| 1 teaspoon | sugar |
| 1/2 to 3/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground pepper |
| 24 oysters in the shell | |
| Rock salt | |
Preparation
Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Pour mixture into a shallow dish; freeze, uncovered, 3 hours or until firm. Flake ice mixture with a fork.
Shuck oysters, discarding top shells; run knife under meat of oyster to release. Place half shells on a serving platter lined with rock salt. Spoon 1 teaspoon mignonette ice onto each oyster; serve immediately.
*For testing purposes, we used Pinot Noir.
Note: To aid the shucking process, place oysters on a baking sheet. Bake at 350° for 15 minutes to open shells slightly.
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