Oysters with Verjus Mignonette
Photo: Thomas J. Story
Doug Lipton of Healdsburg Shed in Northern California shucks local Hog Island oysters to order for guests at Thanksgiving, serving them with this bright sauce and a French Champagne like Larmandier-Bernier "Longitude." If you don't want to shuck oysters yourself, order them on the half-shell from a fish market. The mignonette makes enough for about 4 dozen oysters.
How to Make It
Step 1
1
Combine verjus, vinegar, shallots, and pepper in a small bowl.
Step 2
2
Line 2 or 3 platters with crushed ice. Nestle oysters on top, keeping them level. Garnish with lemon wedges if you like and serve with mignonette.
Step 3
3
* Verjus is juice pressed from unripe grapes, and its mild acidity--versus the higher acidity of vinegar--makes it easy to pair with wine. Find at well-stocked grocery stores and sweetwatercellars.com.
Ingredients
1/2 cup verjus*
1/2 cup Champagne vinegar
1/4 cup minced shallots
1/2 teaspoon cracked pepper
Chilled oysters on the half-shell
Crushed ice or rock salt
Lemon wedges (optional)
Directions
Step 1
1
Combine verjus, vinegar, shallots, and pepper in a small bowl.
Step 2
2
Line 2 or 3 platters with crushed ice. Nestle oysters on top, keeping them level. Garnish with lemon wedges if you like and serve with mignonette.
Step 3
3
* Verjus is juice pressed from unripe grapes, and its mild acidity--versus the higher acidity of vinegar--makes it easy to pair with wine. Find at well-stocked grocery stores and sweetwatercellars.com.
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