Oysters With Frozen Champagne Mignonette (Granite)

• 1/2 cup champagne
• 1/4 cup champagne vinegar or white-wine vinegar
• 3 tablespoon sugar
• 1/4 cup shallots, minced
• 1 tablespoon cracked black pepper
• 1 tablespoon smashed pink peppercorns
• 2 dozen oysters shucked on the half-shell, placed on a bowl of ice

1. Place all ingredients in a small sauce pot, except oysters. Stir to dissolve sugar. Bring to a boil and strain through a mesh strainer into a shallow bowl. Place the bowl in the freezer overnight. When oysters are ready, take granite out of freezer and using a fork, scrape the frozen mignonette — it should flake off easily. Place 1 teaspoon of frozen granite on top of each oyster and serve.