| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 12 oysters |
Ingredients
- 1 1/2 tablespoons lemon juice
- 1 teaspoon minced shallot (1 small shallot)
- 1/2 teaspoon pink peppercorns, crushed
- 2 tablespoons chilled prosecco
- Pinch salt
- 12 oysters on the half shell
- 2 ounces hackleback, paddlefish or tobiko caviar
Instructions
- Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
- Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 56 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 53 mg |
| Sodium | 136 mg |
Reviews
Looks absolutely delicious! I love the touch of caviar on the top.
I would xo that.!