Preparation

Mignonette sauce:
Place all ingredients in a blender or food processor and beat for 1 minute. Transfer the whipped ingredients to an ovenproof dish and freeze.

Final assembly:
Arrange the oysters (open) on a large plate. Scrape the frozen Mignonette with a teaspoon and place over each raw oyster. Sprinkle chopped chives over oysters and serve immediately.

Ingredients

  • 1 tablespoon chopped green onions
  • 24 oysters
  • Mignonette sauce:
  • 3 tablespoons chopped ginger
  • 2 teaspoons of black pepper
  • ¾ cup white vinegar
  • ½ cup of champagne
  • 1/3 cup sugar
  • ½ chopped onion