Bertolli

Hilton Head Seafood Recipe List

NEO

326 Moss Creek Village, Hilton Head, SC 29926
843-837-5111

Fresh Oysters with Champagne Mignonette

Ingredients

• Fresh oysters*
• ¼ c shallots, diced
• 1-½ c Champagne or sparkling wine (cava or rosé)
• ½ c red wine vinegar
• ½ c apple cider vinegar
• ½ tsp cracked pepper corns, or freshly cracked pepper

Method

1) Prior to opening your oysters, clean their exteriors well – you can scrub them with a stiff brush under cold running water – and then store the oysters on a platter (round cup side down) in the refrigerator. You can also cover them with a damp towel or cloth.

2) Combine Champagne, or sparkling wine, and shallots in a small sauce pan and simmer over medium heat until mixture (mignonette) is reduced by half.

3) Add pepper – when you are cooking something that will take longer than 15 minutes, we recommend adding pepper later to avoid bitterness.

4) Add both vinegars and simmer for additional 10 minutes. Set aside and chill.

5) As you open your oysters, with your oyster knife and a protective glove or towel, take care to avoid spilling the flavorful natural juices (“liqueur”) inside. Properly cleaning the oysters’ exteriors will help prevent debris from getting inside and eliminate the need for rinsing away their briny goodness.

6) Carefully scrape your knife beneath the oyster to detach it from the shell, but leave it in the shell with the juices.

7) Serve the oysters with fresh, course ground horseradish and lemons, and serve the mignonette in small ramekins and demitasse spoons, or pipettes (droppers). Enjoy!

Yield: about 1 cup of mignonette.

*Chef’s Note: When buying fresh, unshucked oysters, look for those that have closed shells and are free of fishy or musty smells. Refrigerate the oysters – do not soak them in water, or store them in sealed containers or plastic bags (they’ll suffocate) – and eat them as soon as possible (within a day or two).

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