Sparkling/Grüner/Rosé – Oysters
We love the ritual of oysters, whether shucking to enjoy fresh with a simple squeeze of lemon, a traditional mignonette, or a funky alternative to mix it up. Nate particularly likes grilled oysters topped with garlic-compound butter.
Our Sparkling, Grüner and Rosé are all good friends to oysters.
- Traditional Mignonette
- ¼ cup red wine vinegar (some people prefer white vinegar or a mix of the two)
- 1 tablespoon minced shallot
- ¼ teaspoon freshly ground black pepper (some people prefer white pepper)
- You can add herbs, zest, nuts, (we've done preserved lemon) if you want to put your own mark on it
- Combine ingredients in a bowl
- Garlic-Parsley Butter
- 1 stick unsalted butter (4 ounces; 115g), softened
- 1/4 cup (about 10g) packed fresh parsley leaves
- 1 tablespoon (15ml) juice plus 2 teaspoons (10ml) zest from 1 lemon
- 2 medium cloves garlic, minced
- Dash kosher salt and freshly ground black pepper
- Combine ingredients in food processor and pulse until parsley is chopped and incorporated
When grilling, set oysters on a charcoal/gas grill (or a frying pan over the stove) and wait for the oyster to open. Once it does, move to a serving plate, remove the top shell and top with your choice of accompaniment.