Oyster Crudo with Prosecco Mignonette
Giada at the Cromwell - Las Vegas
This elegant and delicious recipe from Giada De Laurentiis makes for the perfect party snack.
1/4 cup fresh lemon juice
1 teaspoon pink peppercorns, crushed
2 teaspoons minced shallots
1/4 cup Prosecco, chilled
24 freshly shucked oysters on the half shell (kumomoto preferred)
In a small bowl, combine the lemon juice, peppercorns, and shallots. Let stand in the fridge for about an hour to let the flavors marry.
Just before serving, add the Prosecco. Season the sauce with a pinch of salt. Spoon desired amount of mignonette among the oysters and enjoy.
Makes 24 oysters