Fresh Oyster Mignonette with Champagne and Blood Orange
This fresh and sweet champagne mignonette is perfect for those who are new to the world of oysters. It's a great balance between salty and sweet, and leaves out the raw shallot which can be a bit harsh tasting on the palate. This is a great recipe for happy hour on a Friday evening!
Ingredients
- 12 oysters shucked, served on ice
- 1 blood orange segmented and finely chopped, see notes
- 1 teaspoon Champagne vinegar
- 2 tablespoon Champagne
- ½ tablespoon fresh basil leaves finely chopped
- salt and pepper to taste
Instructions
- Combine the segmented blood orange, the vinegar, Champagne, and basil leaves in a small bowl.
- Taste for seasoning, and adjust as needed for your taste.
- Serve immediately alongside the shucked oysters on ice.
Notes
To segment the blood orange: slice a small circle off the top and bottom of the orange, so it will stand up on a cutting board. Next, run your knife from the top to the bottom of the orange underneath the peel, trying to get as much of the pith off as you can (without taking the fruit). The orange should now be completely peeled. Next, hold the fruit in your hand, and make two vertical cuts between the white, pithy membrane of each slice, one at a time. Continue this process until all the slices are out, and you're left with just the membrane. Squeeze the membrane over the bowl to get all of the juice out. Finely dice the slices of blood orange you've segmented and add to the bowl.
If you can't find Champagne vinegar, substitute for white wine vinegar.
Nutrition
Serving: 25gCalories: 8kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 4mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 22IUVitamin C: 2mgCalcium: 5mgIron: 1mg
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