James Boyce, Executive Chef
Loews Coronado Bay Resort, 4000 Coronado Bay Road, San Diego, CA 619-424-4477
MAKES 24 OYSTERS
24 each oysters
The Mignonette:
1/4 cup shallots
3/4 cup pickled ginger
1/2 cup champagne
1/2 cup sugar
2 tablespoons cracked black pepper
3/4 cup rice wine vinegar
1 tablespoon chopped chives
Preparing the Mignonette:
Place ingredients in food processor and puree for one minute. Remove and place mixture in 9″ pie tin and freeze.
Shuck oysters and place on service platter. Scrape 1 teaspoon of frozen mignonette and place on top of each oyster.
Garnish each oyster with a sprinkle of chives. Serve immediately.