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OYSTERS
4 doz Fresh Kumamoto
(or other small
oyster) in the shell
½ c Champagne Mignonette (recipe
follows)
1 oz Caviar (recommendPaddlefish)
Open oysters and place in half shell on crushed ice. Top each oyster on the half shell with a spoonful of the Champagne Mignonette. Finish by topping with the caviar. Serves your entire party.
CHAMPAGNE MIGNONETTE
2 Tbsp Champagne Vinegar
1 Tbsp Shallot, minced
½ tsp Fresh Thyme, chopped
Pinch Sugar
Dash Salt
¼ c Champagne
Mix vinegar, shallot, thyme, sugar and salt together. Add champagne immediately before serving. E
