Finely diced shallot and chives lend a delicate crunch to oysters and give a slight kick to the fresh sea taste of oysters. An elegant appetizer paired with Gloria Ferrer Caves & Vineyard sparkling wine.

Ingredients For the Mignonette:


4 teaspoons Champagne vinegar

3 teaspoons finely chopped shallot

Pinch of coarsely ground black pepper

2 teaspoons of Gloria Ferrer Blanc de Blancs

Ingredients For the Oysters:


1 teaspoon finely chopped fresh chives

1 dozen small oysters, such as Kumamoto or Hog Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
Mignonette (above)
1 small cluster Champagne table grapes or 2 finely diced seedless red grapes
1-1/2 cups kosher or other coarse salt

Directions For the Mignonette:
Stir together the vinegar, Blanc de Blancs, shallot, pepper, and let stand 30 minutes.

Directions For the Oysters:
Stir chives into mignonette. Divide salt between 2 plates and arrange 6 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes.

CHEF'S NOTES

Editor's Note: I used crushed ice instead of salt as a bed for the oysters. As soon as you shuck the oysters, nestle them into the ice or salt bed so they will sit level and none of the deliciious liquid will be lost. This recipe was a delightful surprise as the combination of textures was as pleasurable as the flavors.