Belon Oysters with Champagne with Chervil Mignonette and Beluga Caviar
- 1/2 cup Champagne vinegar
- 2 tablespoons minced shallots
- 1 tablespoon minced chervil
- White pepper
- 12 Belon or other small, salty oysters, on the half shell
- 1 -ounce Beluga caviar
In a small bowl, combine all the ingredients except the oysters and caviar and chill for at least 15 minutes for the flavors to marry into the mignonette.
Place the oysters on a decorative plate. Spoon a small amount of Mignonette over each oyster and top with a dollop of caviar.
Recipe courtesy of Emeril Lagasse, 2000