Oysters with Mignonette Ice

Find a high-quality red wine vinegar when preparing this recipe. Lesser quality vinegars may taste harsh.

Yield: Makes 4 servings

Ingredients

• 1  cup  red wine vinegar
• 1/2  cup  dry red wine*
• 1  tablespoon  minced shallot
• 1  teaspoon  sugar
• 1/2  to 3/4 teaspoon salt
• 1/4  teaspoon  freshly ground pepper
• 24  oysters in the shell
• Rock salt

Preparation

Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Pour mixture into a shallow dish; freeze, uncovered, 3 hours or until firm. Flake ice mixture with a fork.

Shuck oysters, discarding top shells; run knife under meat of oyster to release. Place half shells on a serving platter lined with rock salt. Spoon 1 teaspoon mignonette ice onto each oyster; serve immediately.

*For testing purposes, we used Pinot Noir.

Note: To aid the shucking process, place oysters on a baking sheet. Bake at 350° for 15 minutes to open shells slightly.