Oysters With Champagne Tarragon Mignonette Recipes

Steps:

• Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

Steps:

• Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.

Steps:

• Make mignonnette:
• Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
• Prepare oysters:
• Preheat broiler.
• Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
• Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
• Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

Steps:

• In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
• Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately.

Steps:

• Make mignonette
• Stir together the vinegar, shallot, pepper, and sugar and let stand 30 minutes.
• Make oysters
• Preheat the broiler. Spread 3/4 cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
• Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
• Stir the parsley into the mignonette. Divide the remaining 3/4 cup kosher salt between two plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
• DO AHEAD
• The MIGNONETTE, without parsley, can be made 1 day ahead and chilled, covered.

Steps:

• Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.

Steps:

• Mix shallot, pepper, and vinegars in a small bowl. Sprinkle gelatin over 1 tablespoon water in another bowl, and let soften, about 5 minutes.
• Heat remaining 3 tablespoons water in a small saucepan until steaming. Stir in gelatin mixture. Pour some of the hot liquid into the bowl that the gelatin was in, swirl around, and pour back into pan. Cook over medium heat, stirring, until gelatin dissolves. Pour through a sieve into vinegar mixture. Refrigerate until set, at least 3 hours (or overnight).
• To serve, spoon about 1/2 teaspoon gelee onto each oyster (amount may differ depending on the size of each oyster), and serve with horseradish and lemon wedges.