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.
|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|
- 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