Oysters, Caviar and Bubbles
- Level: Intermediate
- Yield: 12 oysters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 56
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 53
- Sodium
- 136
- Total: 1 hr 10 min
- Active: 10 min
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.