Belon Oysters with Champagne with Chervil Mignonette and Beluga Caviar (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
1/2 cup champagne vinegar |
2 tablespoons minced shallots |
1 tablespoon minced chervil |
salt |
white pepper |
12 belon or other small, salty oysters, on the half shell |
1 -ounce beluga caviar |
Directions:
1. In a small bowl, combine all the ingredients except the oysters and caviar and chill for at least 15 minutes for the flavors to marry into the mignonette.
2. Place the oysters on a decorative plate. Spoon a small amount of Mignonette over each oyster and top with a dollop of caviar.
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