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Chef Jeremy Sewall’s Champagne Mignonette

By: Chef Jeremy Sewall – Island Creek Oyster Bar/Row 34/Les Sablons


  • ½ cup sparkling rose
  • 2 shallots, minced
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon freshly ground pepper
  • 2 doz oysters, shucked


  1. In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters
    on a bed of ice and serve with the mignonette
  2. The mignonette can be refrigerated for up to 6 hours. Serve chilled.
  3. Want to check out more of Chef Sewall’s recipes? Check out his cookbook, The
    New England Kitchen

Want to check out more of Chef Jeremy Sewall’s recipes? Check out The New England Kitchen here!

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