Lunch: Oysters with Mignonette Ice Recipe | MyRecipes

Serving oysters on the half shell with a little scoop of the frozen red wine mixture adds both flavor to the oysters and color to your presentation.

Ingredients

1 cup red wine vinegar
1/2 cup dry red wine*
1 tablespoon minced shallot
1 teaspoon sugar
1/2 to 3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 oysters in the shell
Rock salt

Instructions

Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Pour mixture into a shallow dish; freeze, uncovered, 3 hours or until firm. Flake ice mixture with a fork.
Shuck oysters, discarding top shells; run knife under meat of oyster to release. Place half shells on a serving platter lined with rock salt. Spoon 1 teaspoon mignonette ice onto each oyster; serve immediately.
*For testing purposes, we used Pinot Noir.
Note: To aid the shucking process, place oysters on a baking sheet. Bake at 350 ° for 15 minutes to open shells slightly.

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