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Prosecco Cucumber Mint Mignonette

Diego Isio

By
@Diego

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.


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Serves:

8

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American