OYSTERS, CAVIAR AND BUBBLES

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Oysters, Caviar and Bubbles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 12 oysters

Number Of Ingredients 7

1 1/2 tablespoons lemon juice
1 teaspoon minced shallot (1 small shallot)
1/2 teaspoon pink peppercorns, crushed
2 tablespoons chilled prosecco
Pinch salt
12 oysters on the half shell
2 ounces hackleback, paddlefish or tobiko caviar

Steps:

  • Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
  • Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.

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