Fresh Oysters with Sparkling Wine Mignonette
The sun is out and it’s time to sparkle. One of our favorite wine pairings for kicking back is Oysters on the Half Shell with a Sparkling Mignonette. Making a mignonette is simple, fast, and easy. You can whip it up just before your guests arrive or anytime you are ready for a vacay. The real challenge is shucking the oysters.
Let’s Talk Oysters.
These little oceanic jewels are renowned for their salty, sweet, and savory flavors. Eating oysters on the half shell is like taking a mini-vacation to the seaside, no matter where you are. They’re a symbol of indulgence and a favorite at parties, bringing a touch of elegance and a hint of the ocean’s mystery to any gathering.
For our recipe today we used fresh Marin Oysters. Kumamoto are also a great choice. There are many different oysters to choose from, you want them to be as fresh as possible and to keep them chilled.
Let’s Talk Bubbles
Traditional mignonette is a simple, tangy sauce made with vinegar, shallots, and black pepper. But we’re not here to be traditional, are we? We can elevate this classic condiment with a splash of our Rouge Brute Red Sparkling Wine.
The Rouge Brute is a 50% Merlot and 50% Albariño blend and a "mullet wine," as we like to say. The plumy richness of the Merlot greets you upfront while the playful lighter Albariño waves to you from the back. The fruit and herbal character of the sparkling wine pairs perfectly with the salty oysters.
What You’ll Need:
A dozen or more fresh oysters
An oyster knife: A must-have tool for safely opening oysters.
A towel or protective glove: For gripping the oysters securely.
Crushed ice: To keep your oysters chilled and fresh.
For the Sparkling Wine Mignonette:
¼ cup champagne vinegar
1 small shallot, finely diced
2 Tbs Rouge Brute Red Sparkling Wine
Black pepper to taste
Let’s Get Started:
Prep Your Oysters: Give them a good scrub under cold water to remove any grit or sand. Keep them chilled on a bed of crushed ice until you're ready to shuck.
Make the Mignonette: In a small bowl, combine the champagne vinegar, sparkling wine, minced shallot, and cracked black pepper. Mix well. Let the mignonette sit for at least 10 minutes to allow the flavors to meld.
Shuck Your Oysters: This is where the fun begins! Place an oyster in a towel or glove with the hinge facing you. Insert the oyster knife into the hinge and twist until it pops open. Slide the knife along the top shell to detach the muscle, then remove the top shell. Carefully slide the knife under the oyster to free it from the bottom shell. Work carefully to keep all that delicious briny liquid inside. Place the shucked oyster on a bed of crushed ice.
Serve: Spoon a small amount of the sparkling wine mignonette onto each oyster. The red bubbly will add a delightful color and enhance the oysters’ natural flavors.
Serve immediately, and enjoy!
Pro Tips:
Practice Makes Perfect: Shucking oysters can be a bit tricky at first, but with practice, you’ll get the hang of it. Don’t rush; take your time to avoid any injuries.
Chill Out: Keeping your oysters on ice not only maintains their freshness but also makes them easier to shuck.
Pair with more bubbles: The sparkling wine is not just for the mignonette! A glass of the Rouge Brute will complement the oysters beautifully. If you run out, all of our sparkling wines at CARBONISTE will also pair well with your oysters.
Why You'll Love This Recipe
This recipe is more than just a dish; it’s an experience. The act of shucking oysters, the pop of sparkling wine, and the briny, fresh taste of the sea all come together to create a moment worth savoring. It’s perfect for impressing guests at a dinner party or simply treating yourself to something special.
So grab your oyster knife, pop some bubbly, and let’s get shucking! Cheers! 🥂
