Shigoku Oysters with Ricard Mignonette

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 c. champagne vinegar
  • 1/2 c. dry white wine
  • 4 tsp. Ricard
  • 4 tsp. shallot, brunoise
  • Kosher salt
  • 24 Shigoku oysters
  • Ice, for serving
  • 1 lemon, cut into wedges
Directions

Combine champagne vinegar, white wine, Ricard and shallot in a bowl, season with salt to taste. Open oysters and place on a bed of ice. Serve with lemon wedges and the mignonette.


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