Oysters with a shallot and red wine vinaigrette is something all oyster fans have tried and it's how we served our oysters on the Orient Express. However, it's good to try new things and this rosé mignonette is along the same lines but a more delicate flavour and the bubbles from the sparkling wine are a really delightful touch.
Serves 4
INGREDIENTS
- 120ml dry sparkling rosé wine
- 2 shallots finely diced
- 1 tablespoon of white wine vinegar
- A pinch of ground white pepper
- 25 Colchester rock oysters
In a bowl, combine the rosé, shallots, vinegar and pepper.
Carefully shuck the oysters and pour away the liquid in the shell.
Arrange the oysters on a bed of ice and serve with the mignonette.
Pour the remaining wine into a champagne flute and enjoy with the oysters.