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cold_biteAdvancedFrench

Champagne Oysters

Fresh oysters on the half shell with mignonette and a champagne granita

⏱️ Prep: 30min0⏰ Total: 30min👥 Serves: 24🌡️ cold
✓ gluten-free✓ dairy-free✓ keto
⚠️ Contains: 🦐 Shellfish

Ingredients

  • 24fresh oysters(on the half shell)
  • 0.5 cupchampagne(brut)
  • 0.25 cupchampagne vinegar(or white wine vinegar)
  • 2 tbspshallot(finely minced)
  • 1 tspblack pepper(coarsely cracked)
  • 1 tbspfresh lemon juice
  • crushed ice(for serving)
  • lemon wedges(for serving)
  • 4 cupsrock salt(for platter)

📝 Make Ahead

Mignonette can be made 3 days ahead. Granita can be made earlier in the day. Shuck oysters no more than 1 hour before serving.

Instructions

  1. For granita: pour 1/2 cup champagne into shallow dish and freeze, scraping with fork every 30 minutes until fluffy ice crystals form (about 2 hours)
  2. For mignonette: combine vinegar, shallot, pepper, and lemon juice; refrigerate at least 1 hour
  3. Shuck oysters carefully, keeping liquor in shell
  4. Arrange rock salt on serving platter to create stable bed
  5. Nestle oysters in salt
  6. Spoon small amount of mignonette onto each oyster
  7. Top with tiny spoonful of champagne granita
  8. Serve immediately with lemon wedges

💡 Pro Tips

Only use fresh, live oysters from a reputable source. The oysters should smell like the ocean, not fishy. A proper oyster knife and thick glove are essential for safety. The granita should be fluffy, not solid - scrape it frequently while freezing.

📜 History

Oysters and champagne have been paired since the 18th century French aristocracy recognized the combination as perfect. The briny, mineral qualities of oysters complement champagne's acidity and bubbles. This preparation elevates the pairing by incorporating champagne into the garnish itself.

🍸 Pairs Well With

Also pairs well with:

champagnewhite-winevodkagin