Saturday, December 29, 2012

New Year's Eve Appetizers | Raw Oysters with Champagne Mignonette

Raw Oysters with Champagne Mignonette
By: Chef Cristian Feher

© Cristian Feher 2012 | Oysters with Champagne Mignonette
Oysters are not for everyone. But to those who have a taste for the ocean, a well-dressed raw oyster hits the spot. 

There are just as many ways to dress an oyster as there are oyster varieties. And while some prefer to eat them with horseradish and Tabasco, or plain lime juice, I enjoy them with a fresh shallot and vinegar mignonette.

A Mignonette is the French classic way to eat raw oysters. Red wine vinegar, is mixed with shallots, sugar, salt and pepper. To this basic mignonette, you can add all sorts of different things like: tarragon, dill, garlic, and diced anise. You can also use many different kinds of vinegars. I enjoy red wine vinegar, and champagne vinegar (both bi-products of the wine making process). 

What oysters are the best? That would be better discussed in an article all of its own. I will say this from personal experience though; I like cold water oysters much better than Gulf oysters.

To open oysters you will need an oyster shucker and a kitchen towel. Using a knife or a screw driver can lead to a badly cut hand. You can find good instructional videos on YouTube on how to properly shuck oysters.

Champagne Mignonette Recipe:

- 1/2 Cup of Champagne Vinegar
- 2oz of Champagne
- 1/4 cup of diced shallots
- Salt and pepper to taste

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