Oysters on the half shell with rosé mignonette

This recipe is an adaptation of a dish by award-winning, Boston-based chef, Jeremy Sewall. Oysters are dressed up with a mignonette made with sparkling rosé. The rosé has enough body and flavour while still maintaining brightness and acidity.

Servings people

Ingredients

2 dozen Mahurangi oysters shucked
1/2 cup sparkling rosé
2 shallots minced
1 tablespoon white wine vinegar
1/4 teaspoon freshly ground pepper
Ice for serving

Instructions

In a bowl, combine the rosé, shallots, vinegar and pepper.
The mignonette should be served chilled it will happily keep in the refrigerator for up to 6 hours.

Notes

To go with this rosé mignonette, pour a sparkling rosé and enjoy. Why not try one from Oyster Bay?