Food Recipes Appetizers Oysters on the Half Shell with Rosé Mignonette Be the first to rate & review! Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé. By Jeremy Sewall Updated on December 29, 2021 Rate PRINT Share Trending Videos Close this video player Photo: © Michael Turek Total Time: 10 mins Yield: 8 Ingredients 1/2 cup sparkling rosé 2 shallots, minced 1 tablespoon white wine vinegar 1/4 teaspoon freshly ground pepper 2 dozen oysters, shucked Shaved ice, for serving Directions In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette Make Ahead The mignonette can be refrigerated for up to 6 hours. Serve chilled. Suggested Pairing The freshness of raw oysters is a terrific match for effervescent sparkling wine. To go with this rosé mignonette, pour a sparkling rosé like the wild strawberry–scented Raventós i Blanc de Nit Cava from Spain. Originally appeared: August 2011 Rate It Print