prosecco cucumber mint mignonette

Name: Prosecco Cucumber Mint Mignonette
Prep time: 10 min
Yield: 8
Cuisine: American
Ingredients: 4 tablespoon(s) imported rice wine vinegar; 1 tablespoon(s) shallots, minced finely; 1 teaspoon(s) ginger, minced finely; 4 tablespoon(s) prosecco sparkling wine; - salt and ground black pepper to taste; 2 tablespoon(s) finely diced peeled, seed cucumber; 8 - lady chatterley oysters, shucked on the half shell; 1 - scallion, finely sliced on bias

review

Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

The bursting, bivalve flavors of The Lady Chatterley Oyster from the pristine waters of Prince Edward Island will provide the culinary fireworks as July’s “Oyster of the Month” at the Grand Central Oyster Bar, it was announced by the Bishop of Bivalves himself, executive chef Sandy Ingber. The Lady Chatterleys will be priced at $2.55 per oyster, and a five-piece special served with Chef Sandy’s amazing Prosecco Cucumber Mint Mignonette is priced at $12.95.

►

yield 8 serving(s)

prep time 10 Min

method No-Cook or Other

Ingredients For prosecco cucumber mint mignonette

4 Tbsp

imported rice wine vinegar
1 Tbsp

shallots, minced finely
1 tsp

ginger, minced finely
4 Tbsp

prosecco sparkling wine
salt and ground black pepper to taste
2 Tbsp

finely diced peeled, seed cucumber
8

lady chatterley oysters, shucked on the half shell
1

scallion, finely sliced on bias

How To Make prosecco cucumber mint mignonette

1
In a small glass bowl, mix the Prosecco, shallots, ginger, vinegar and cucumber.

2
Season lightly with salt and pepper.
3
Let sit for 1 hour to meld the flavors.
4
Open oysters and place on crushed ice, no longer than 1 hour before using.
5
Drizzle about 1 ounce of mignonette over each oyster.
6
Finish with a small piece of sliced scallion.
7
Serve immediately.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.