Oysters With Mignonette
2 tablespoons champagne vinegar
1/2 teaspoon very finely chopped shallot
Pinch of coarse salt
1 1/2 teaspoons chopped fresh tarragon
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
- Stir vinegar, shallot, salt, and tarragon in a small bowl.
- Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.
Makes 1 dozen.
- Appetizers, Seafood