Shucked over crushed ice, each oyster waits for its spoonful of mignonette, and the Marine Vinegar from Domaine des Terres Rouges, fresh and briny with seaweed and marine herbs, brings an echo of the shore to every shell.
Serves 4 · 15 min
- Finely chop 1 shallot and mix it with 1/4 cup (60 ml) of the marine vinegar and a turn of black pepper.
- Let the mignonette sit for 10 minutes while you shuck 24 very fresh oysters.
- Arrange the oysters on a bed of crushed ice or coarse salt.
- Spoon a little mignonette over each oyster just before eating.
The star of this recipe: Marine Vinegar Large, by Domaine des Terres Rouges.
