Shigoku Oysters with Ricard Mignonette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1/2 c. champagne vinegar |
1/2 c. dry white wine |
4 tsp. ricard |
4 tsp. shallot, brunoise |
kosher salt |
24 shigoku oysters |
ice, for serving |
1 lemon, cut into wedges |
Directions:
1. Combine champagne vinegar, white wine, Ricard and shallot in a bowl, season with salt to taste. Open oysters and place on a bed of ice. Serve with lemon wedges and the mignonette.
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