It’s a connoisseur’s dream – a fresh shucked oyster topped with caviar and mignonette sauce. This opulence-in-a-shell is paired with Foyt No.1 compliments the caviar’s briny zest.
Ingredients
1 1/2 tablespoons lemon juice
1 teaspoon minced shallot (1 small shallot)
1/2 teaspoon pink peppercorns, crushed
2 tablespoons chilled Foyt No. 1 Sparkling
Pinch salt
12 oysters on the half shell
2 ounces hackleback, paddlefish or tobiko caviar
How To Make
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.
