Best Champagne Mignonette Recipes

Oysters with Champagne-Vinegar Mignonette image

Yield Makes 2 first-course servings

Number Of Ingredients 11

For mignonnette
2 teaspoons Champagne vinegar
1 1/2 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley
For oysters
1 1/2 cups kosher or other coarse salt
1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
1/2 tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

Steps:

Make mignonnette:
Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
Prepare oysters:
Preheat broiler.
Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

Champagne Mignonette image

Provided by Martha Stewart

Yield Makes 1/2 cup

Number Of Ingredients 5

1 shallot, finely minced
1/2 cup Champagne vinegar
2 tablespoons Champagne or sparkling wine (optional)
1/2 teaspoon freshly ground black pepper
Fresh shucked oysters, for serving

Steps:

Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.

Oysters with Champagne-Tarragon Mignonette image

Provided by Martha Stewart

Yield Makes 1 dozen

Number Of Ingredients 5

2 tablespoons champagne vinegar
1/2 teaspoon very finely chopped shallot
Pinch of coarse salt
1 1/2 teaspoons chopped fresh tarragon
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell

Steps:

Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

OYSTERS WITH CHAMPAGNE MIGNONETTE image

Yield 6 servings

Number Of Ingredients 7

2 dozen fresh oysters in the shell
1/2 cup champagne or sparkling wine
2 to 3 tablespoons champagne vinegar
1 shallot, minced
Salt and freshly ground black pepper
6 lemon wedges as a garnish
Sprigs of flat-leaf Italian parsley as a garnish

Steps:

Clean and shuck oysters: Fresh oysters should be tightly closed and smell briny and salty, like the sea. Use them as quickly as possible, preferably the same day. (If you are storing them, keep them in a bowl or mesh bag in the refrigerator, loosely covered with a moistened kitchen towel, for up to 24 hours.) To clean oysters, using a good stiff brush, wash and brush them under the coldest water that runs from your tap. To shuck oysters, hold the oyster in a folded kitchen towel and then slip a sturdy, short oyster knife (which has a strong, pointed blade and a shield to protect your hand) into the hinge end, pop the top open, and run the knife along the edge until the top comes off (discard the top shell). Then cut the tendon that holds the oyster to the shell. To finish, flip the oyster in the shell to show its smooth underside. Place the open oysters in a single layer, on a bed of rock salt. Make the champagne mignonette: In a small bowl, whisk together the champagne, champagne vinegar, and shallots. Season to taste with salt and pepper. Place in a small bowl and serve it alongside the oysters. Garnish with lemon wedges and parsley. Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.