Oysters With Mignonette Ice

1. 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. 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. 3

   *For testing purposes, we used Pinot Noir.

4. 4

   Note: To aid the shucking process, place oysters on a baking sheet. Bake at 350u00b0 for 15 minutes to open shells slightly.

5. 5

   Find a high-quality red wine vinegar when preparing this recipe. Lesser quality vinegars may taste harsh.

* Per serving · 4 servings · Values may vary.