December 17, 2021
Fresh Oysters with Mignonette Dressing
Nothing is more luxurious than oysters. Try them with this Mignonette dressing and a glass of Sauvignon Blanc for a truly elevated dining experience.
1/2 red eschalot, very finely diced
3oz red wine vinegar
12 freshly shucked oysters
Snow pea tendrils (optional), to serve
Combine eschalot and 1 tsp salt flakes in a bowl and set aside for 10 minutes to pickle. Add vinegar and stir to combine.
Cover a large platter with crushed ice. Top with oysters and snow pea tendrils, if using. Serve immediately with mignonette.
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