Ingredients
- 250 ml 40 Knots Spindrift Brut
- 35 ml White Wine Vinegar
- 75 g Shallots, finely chopped
- 3 ml salt
- 3 ml cracked peppercorns
- 10 ml Chives, finely sliced (can use some chive blossom as well if available)
- 36 Fresh Fanny Bay Oysters extra small
Directions
Dice shallots and chives finely. Put in a small stainless steel bowl and add the remaining ingredients. Mignonette should be prepared at least 30 minutes before serving so the flavour can develop. Set aside in your serving dish.
Meanwhile, clean and shuck your oysters. Make sure to clean any particles of shell or sand that may be on the edge of the shell cup.
Serve oysters on crushed ice to keep them fresh with the mignonette on the side.
Bon Appétit!
Chef Ronald St-Pierre CCC
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