Grand Central Oyster Bar'S Prosecco Cucumber Mint Mignonette

• 4 tablespoons imported Rice Wine Vinegar
• 1 tablespoon shallots, minced finely
• 1 teaspoon ginger, minced finely
• 4 tablespoons Prosecco sparkling wine
• salt and ground black pepper to taste
• 2 tablespoons finely diced peeled, seed cucumber
• 8 Lady Chatterley oysters, shucked on the half shell
• 1 scallion, finely sliced on bias

1. In a small glass bowl, mix the Prosecco, shallots, ginger, vinegar and cucumber.
2. Season lightly with salt and pepper.
3. Let sit for 1 hour to meld the flavors.
4. Open oysters and place on crushed ice, no longer than 1 hour before using.
5. Drizzle about 1 ounce of mignonette over each oyster.
6. Finish with a small piece of sliced scallion.
7. Serve immediately.

vinegar, shallots, ginger, sparkling wine, salt, cucumber, chatterley oysters, scallion

Taken from www.epicurious.com/recipes/member/views/grand-central-oyster-bars-prosecco-cucumber-mint-mignonette-58390670 (may not work)