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Prosecco Cucumber Mint Mignonette

Diego Isio


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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10 Min
No-Cook or Other


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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
lady chatterley oysters, shucked on the half shell
scallion, finely sliced on bias

How to Make Prosecco Cucumber Mint Mignonette


  • 1In a small glass bowl, mix the Prosecco, shallots, ginger, vinegar and cucumber.
  • 2Season lightly with salt and pepper.
  • 3Let sit for 1 hour to meld the flavors.
  • 4Open oysters and place on crushed ice, no longer than 1 hour before using.
  • 5Drizzle about 1 ounce of mignonette over each oyster.
  • 6Finish with a small piece of sliced scallion.
  • 7Serve immediately.

Printable Recipe Card

About Prosecco Cucumber Mint Mignonette

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

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