James
Boyce,
Executive Chef
Loews Coronado Bay Resort, 4000 Coronado Bay Road, San Diego,
CA 619-424-4477
PACIFIC OYSTERS WITH FROZEN
CHAMPAGNE MIGNONETTE
MAKES 24 OYSTERS
INGREDIENTS:
24 each oysters
The Mignonette:
1/4
cup shallots
3/4
cup pickled ginger
1/2
cup champagne
1/2
cup sugar
2
tablespoons cracked black pepper
3/4
cup rice wine vinegar
1
tablespoon chopped chives
Preparing
the Mignonette:
1.) Place ingredients in food processor and puree for one
minute. Remove and place mixture in 9" pie tin and freeze.
2.) Shuck oysters and place on service platter. Scrape 1 teaspoon
of frozen mignonette and place on top of each oyster.
3.) Garnish each oyster with a sprinkle of chives. Serve immediately.
