Wellfleet Oysters With Cranberry Mignonette

Wellfleet Oysters With Cranberry Mignonette
4.5 from 2 ratings
The sweet and mineral combination of the oysters with the tart and salty of the cranberry mignonette cleans your palate each time, making room for a second or third (or fourth) round.Recipe courtesy of Chef Liam Luttrell-Rowland of Spindler’s in Provincetown, Massachusetts, member of the Ocean Spray Cranberry Chef Collective. 
Prep Time
Cook Time
Wellfleet Oysters With Cranberry Mignonette
Total time: 21 minutes
  • 1/2 cup cava, champagne, or dry prosecco
  • 1/2 cup fresh ocean spray cranberries
  • 1 cup french white wine vinegar
  • 1 1/2 tablespoon sugar
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon kosher or sea salt
  • 1 tablespoon finely diced shallot
  • 2 dozen shucked oysters on the half shell
  1. In the bowl of a food processor, combine the sparkling wine, cranberries, and vinegar and pulse until the cranberries are broken down, but still have bits of texture.
  2. Transfer to a mixing bowl and add the remaining ingredients.
  3. Adjust the seasoning to your taste.
  4. Spoon a bit of the sauce over shucked fresh oysters and enjoy.