Oysters, Caviar and Bubbles

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
1 hr

Yield:
12 oysters
Level:
Intermediate

Ingredients
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon minced shallot (1 small shallot)
  • 1/2 teaspoon pink peppercorns, crushed
  • 2 tablespoons chilled prosecco
  • Pinch salt
  • 12 oysters on the half shell
  • 2 ounces hackleback, paddlefish or tobiko caviar
Directions
  • 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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    Recipe courtesy of Food Network Kitchen