GRAND CENTRAL OYSTER BAR'S PROSECCO CUCUMBER MINT MIGNONETTE

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GRAND CENTRAL OYSTER BAR'S PROSECCO CUCUMBER MINT MIGNONETTE image

Categories     Shellfish

Yield 8

Number Of Ingredients 8

4 tablespoons imported Rice Wine Vinegar
1 tablespoon shallots, minced finely
1 teaspoon ginger, minced finely
4 tablespoons Prosecco sparkling wine
salt and ground black pepper to taste
2 tablespoons finely diced peeled, seed cucumber
8 Lady Chatterley oysters, shucked on the half shell
1 scallion, finely sliced on bias

Steps:

  • In a small glass bowl, mix the Prosecco, shallots, ginger, vinegar and cucumber. Season lightly with salt and pepper. Let sit for 1 hour to meld the flavors. Open oysters and place on crushed ice, no longer than 1 hour before using. Drizzle about 1 ounce of mignonette over each oyster. Finish with a small piece of sliced scallion. Serve immediately.

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