Oysters with Mignonette Ice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serving oysters on the half shell with a little scoop of the frozen red wine mixture adds both flavor to the oysters and color to your presentation. 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 |
Directions:
1. 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.
2. 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.
3. *For testing purposes, we used Pinot Noir.
4. 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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