Oysters with Champagne-Vinegar Mignonette

Name: Oysters with Champagne-Vinegar Mignonette
Yield: Makes 2 servings
Ingredients: 2 teaspoons Champagne vinegar; 1 1/2 teaspoons finely chopped shallot; Pinch of coarsely ground black pepper; Pinch of sugar; 1 teaspoon finely chopped fresh flat-leaf parsley leaves; 1 1/2 cups kosher or other coarse salt; 1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well, shucked, and oysters left on the half shell, their liquor reserved; oysters picked over for shell fragments; 1/2 tablespoon unsalted butter, cut into 6 pieces; 1 small cluster Champagne grapes, or 2 finely diced seedless red grapes; Special equipment: Shallow flameproof baking dish

November 7, 2012

This traditional take on broiled oysters is an elegant way to begin a dinner party—just multiply the servings by the number of guests. The French mignonette sauce offers an acidic complement to the briny shellfish, while Champagne grapes lend fruity sweetness. If Champagne grapes are unavailable, use seedless red table grapes instead. If you feel unsure about how to shuck an oyster, just purchase them on the half shell.

Recipe information

Yield
Makes 2 servings

Ingredients

For mignonette

2 teaspoons Champagne vinegar

1 1/2 teaspoons finely chopped shallot

Pinch of coarsely ground black pepper

Pinch of sugar

1 teaspoon finely chopped fresh flat-leaf parsley leaves

For oysters

1 1/2 cups kosher or other coarse salt

1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well, shucked, and oysters left on the half shell, their liquor reserved; oysters picked over for shell fragments

1/2 tablespoon unsalted butter, cut into 6 pieces

1 small cluster Champagne grapes, or 2 finely diced seedless red grapes

Special equipment: Shallow flameproof baking dish

Preparation

Make mignonette
Step 1
Stir together the vinegar, shallot, pepper, and sugar and let stand 30 minutes.
Make oysters
Step 2
Preheat the broiler. Spread 3/4 cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
Step 3
Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
Step 4
Stir the parsley into the mignonette. Divide the remaining 3/4 cup kosher salt between two plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
DO AHEAD
Step 5
The MIGNONETTE, without parsley, can be made 1 day ahead and chilled, covered.

The Epicurious Cookbook

TagsFrench European Oyster Shellfish Seafood Grape Fruit Starter Dinner Nut Free Gluten Free Easy Quick Weeknight Meals Broil New Years Bon Appétit

Recipe information

Ingredients

For mignonette

For oysters

Preparation

Make mignonette

Step 1

Make oysters

Step 2

Step 3

Step 4

DO AHEAD

Step 5

Recipe notes