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- Source: Cooking Section, January 2001
- Dish Type: Appetizer
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Oysters on the Half-shell with Mignonette Sauce and Caviar
Instructions
Combine the white pepper, salt, wine, olive oil, and shallots in a small bowl and whisk to blend. Set aside.
Put 1 cup of the ice in each of eight small shallow rimmed soup bowls and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 3 oysters in their shells on each bed and spoon an equal amount of the sauce over each. Dot with the caviar and serve cold.
Makes 8 servings.
Ingredients
- 2 teaspoons finely crushed white pepper
- 1/8 teaspoon salt
- 1/4 cup red dry wine
- 2 tablespoons olive oil
- 2 tablespoons finely chopped shallots
- 8 cups finely crushed ice
- 1/2 cup kosher salt
- 2 dozen freshly shucked oysters on the half-shell
- 1 ounce beluga, osetra, or sevruga caviar
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