Oysters With Mignonette Ice – a delicious recipe with red wine vinegar, red wine, shallot, sugar, salt, freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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
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
*For testing purposes, we used Pinot Noir.
4
Note: To aid the shucking process, place oysters on a baking sheet. Bake at 350u00b0 for 15 minutes to open shells slightly.
5
Find a high-quality red wine vinegar when preparing this recipe. Lesser quality vinegars may taste harsh.
16
kcal
Calories
1
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup red wine vinegar, 1/2 cup dry red wine*, 1 tablespoon minced shallot, 1 teaspoon sugar, and more.
Yes, Oysters With Mignonette Ice falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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