Oysters with Champagne-Vinegar Mignonette
Luxurious broiled oysters served with a classic champagne-vinegar mignonette sauce, topped with butter and fresh grapes. This elegant appetizer combines the briny sweetness of fresh oysters with a bright, tangy sauce and rich melted butter.
Ingredients
- •2 teaspoons Champagne vinegar
- •1½ teaspoons shallot
- •1 pinch black pepper
- •1 pinch sugar
- •1 teaspoon flat-leaf parsley
- •1½ cups kosher salt
- •½ dozen oysters
- •½ tablespoon unsalted butter
- •1 small cluster Champagne table grapes
Cooking Instructions
- 1.
Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
30 min
- 2.
Preheat broiler.
5 min
- 3.
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.
5 min
- 4.
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.
2 min
- 5.
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.
3 min
