Lunch: Raw Oysters with Cava Mignonette
Recipe by Matt Jennings The secret to Boston chef Matt Jennings's four-ingredient mignonette is cava, the Spanish sparkling wine.
Ingredients
1/2 cup chilled cava
1/4 cup minced shallot
1 tablespoon white wine vinegar
1/4 teaspoon freshly ground pepper
Raw oysters on the half shell, for serving
Instructions
In a small bowl, stir all of the ingredients except the oysters together. Serve the mignonette with the oysters.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
