Recipe courtesy of Giada De Laurentiis
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Total:
1 hr 10 min
Active:
10 min
Yield:
12 oysters
Level:
Intermediate
Total:
1 hr 10 min
Active:
10 min
Yield:
12 oysters
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.

Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.

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