From The Cookbook: Happy Cooking

A delicate creation by Giada De Laurentiis is this Oysters with Prosecco Mignonette that you can serve as a sophisticated seafood starter, made with fresh oysters, cold prosecco, lemon juice, minced shallots, and coarse salt. This simple oysters with mignonette recipe is a refined appetizer that takes around 75 minutes to prepare and serves up to 4 people.

Recipe Ingredients

• ¼ cup of fresh lemon juice (from about 2 lemons)
• 1 teaspoon of pink or black peppercorns, crushed
• 2 teaspoons of minced shallot
• ¼ cup of cold prosecco
• A pinch of coarse salt
• 24 fresh oysters on the half shell

How To Make Giada Oysters with Prosecco Mignonette

1. Make the Mignonette: In a small bowl, combine the lemon juice, crushed peppercorns, and minced shallot, then let it sit in the fridge for an hour so the flavors blend well.
2. Add Prosecco: Just before serving, stir the cold prosecco into the chilled mignonette sauce, and season it lightly with a pinch of coarse salt to bring out the flavors.
3. Plate the Oysters: Arrange six fresh oysters on each of the four serving plates, ensuring they’re displayed neatly with the shells stable and facing up for easy access.
4. Serve the Mignonette: Spoon a small amount of the mignonette sauce onto each oyster, or let your guests add it themselves for a personalized touch.

Recipe Tips

• Add Extra Freshness: For a brighter taste, add a pinch of finely chopped fresh herbs like dill or tarragon to the mignonette sauce, which complements the oysters’ natural briny flavor.
• Chill the Oysters: Keep the oysters on a bed of crushed ice while serving to maintain their fresh, crisp taste and ensure they stay at the perfect temperature for a delightful seafood experience.
• Try a Sparkling Variation: If prosecco isn’t on hand, you can easily swap it with another sparkling wine like cava or a crisp champagne to bring out the sauce’s vibrant acidity.
• Use a Sharp Knife for Shallots: Finely mince the shallots using a very sharp knife to avoid bruising them, which helps in releasing a gentle sweetness instead of overpowering pungency in your mignonette sauce.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Grilled Seafood Salad
• Giada Spaghetti With Clams
• Giada Christmas Seafood Salad

Giada Oysters with Prosecco Mignonette

Recipe by Giada De LaurentiisCourse: AppetizersCuisine: Italian-inspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

80

kcal

A delicate creation by Giada De Laurentiis is this Oysters with Prosecco Mignonette that you can serve as a sophisticated seafood starter, made with fresh oysters, cold prosecco, lemon juice, minced shallots, and coarse salt. This simple oysters with mignonette recipe is a refined appetizer that takes around 75 minutes to prepare and serves up to 4 people.

Ingredients

• ¼ cup of fresh lemon juice (from about 2 lemons)
  

• 1 teaspoon of pink or black peppercorns, crushed
  

• 2 teaspoons of minced shallot
  

• ¼ cup of cold prosecco
  

• A pinch of coarse salt
  

• 24 fresh oysters on the half shell
  

Directions

• Make the Mignonette: In a small bowl, combine the lemon juice, crushed peppercorns, and minced shallot, then let it sit in the fridge for an hour so the flavors blend well.
  
• Add Prosecco: Just before serving, stir the cold prosecco into the chilled mignonette sauce, and season it lightly with a pinch of coarse salt to bring out the flavors.
  
• Plate the Oysters: Arrange six fresh oysters on each of the four serving plates, ensuring they’re displayed neatly with the shells stable and facing up for easy access.
  
• Serve the Mignonette: Spoon a small amount of the mignonette sauce onto each oyster, or let your guests add it themselves for a personalized touch.