Oysters with Champagne-Vinegar
Mignonette
In this elegant introduction to dinner, oysters are paired with Champagne grapes, whose sweet juice balances the sharpness of the vinegar in the mignonette.
Makes 2 first-course servings.
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 |
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 and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments |
| 1/2 |
tablespoon unsalted butter, cut into 6 pieces |
| 1 |
small cluster Champagne table grapes or 2 finely diced seedless red grapes |
Make mignonette: Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
Prepare oysters:
- Preheat broiler.
- 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.
- 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.
- Stir parsley into mignonette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each.
- Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
Cooks' Note: Mignonette, without parsley, can be made 1 day ahead and chilled, covered.
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