Ingredients
1/2 cup sparkling rosé
2 shallots, minced
1 tablespoon white wine vinegar
1/4 teaspoon freshly ground pepper
Preparation
In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette
MAKE AHEAD The mignonette can be refrigerated for up to 6 hours. Serve chilled.
