Eel Lake Oysters in Mignonette Sauce
Oysters are a great appetizer – for any occasion! This recipe from Lane’s Privateer Inn includes local L’Acadie grapes and Champlain sparkling wine in the preparation.
Ingredients
1 Tbsp | Olive oil |
1/4 cup | Champagne vinegar |
1/4 cup | Grand Pre Champlain (sparkling wine) |
2 Tbsp | brunoise shallot |
2 Tbsp | chopped L’Acadie (or green) grapes – skins and seeds removed |
1 tsp | fresh cracked mixed peppers |
salt to taste |
Directions
- Combine all ingredients and chill.
- Whisk sauce prior to serving with Eel Lake oysters on the half shell. Serves 6-10 oysters
Recipe provided by: Lane’s Privateer Inn, Liverpool