- 1/2 Cup champagne
- 1/4 Cup champagne vinegar or white-wine vinegar
- 3 Tablespoons 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
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.