Carl Gamble Island Creek Oyster Bar/Row 34/Les Sablons

Ingredients:

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

Steps:

In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters
on a bed of ice and serve with the mignonette. The mignonette can be refrigerated for up to 6 hours. Serve chilled.

Want to check out more of Chef Sewall’s recipes? Check out his cookbook, The
New England Kitchen