Oysters on the Half Shell with Shallot-White Pepper Mignonette (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 teaspoons finely crushed white pepper |
1/8 teaspoon salt |
1/4 cup dry white wine |
2 tablespoons olive oil |
2 tablespoons finely chopped shallots |
8 cups finely crushed ice |
1/4 cup kosher salt |
2 dozen freshly shucked oysters on the half-shell |
Directions:
1. Combine the pepper, salt, wine, olive oil, and shallots in a small bowl and whisk to blend. Set aside.
2. Put 2 cups of the ice in each of 4 shallow rimmed soup bowls and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 oysters in their shells on each bed and spoon an equal amount of the sauce over each. Serve.
3. Pair with: Marquis de Goulaine Muscadet
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