Jigger & Joy — Secrets of the speakeasy, Spirit of the pub
Jigger & JoyFood & Party Recipes← All Recipes
French

Champagne Oysters

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

cold_biteAdvancedFrench
Prep30 min0Total30 minServes24Tempcold
✓ gluten-free✓ dairy-free✓ keto
⚠ Contains: 🦐 Shellfish
Recipe
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. 1For 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. 2For mignonette: combine vinegar, shallot, pepper, and lemon juice; refrigerate at least 1 hour
  3. 3Shuck oysters carefully, keeping liquor in shell
  4. 4Arrange rock salt on serving platter to create stable bed
  5. 5Nestle oysters in salt
  6. 6Spoon small amount of mignonette onto each oyster
  7. 7Top with tiny spoonful of champagne granita
  8. 8Serve immediately with lemon wedges
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
champagnewhite-winevodkagin
Save & Share
French◆Advanced