The Feast of the Seven Fishes, an Italian-American celebration on Christmas Eve, is a meal any food-lover would go crazy over. We have turned the classic feast into a luxurious tasting menu filled with festive, five-star ingredients. Since no one wants to spend the holidays stuck in the kitchen while your family and friends are having all the fun, we have created this seafood-based course with lots of make-ahead components, so you can complete most of the work before your guests arrive.
If you’ve never shared a tasting dish with a group before, we suggest trying this recipe for East Coast Oysters with Champagne Mignonette. The combination of flavors, temperatures, and textures will surely impress your guests and keep the festive mood alive. Here is how to make it!
East Coast Oysters with Champagne Mignonette
Champagne is a must when celebrating the holiday season; it also serves as the ideal mate for fresh, briny oysters and adds a special touch to a classic mignonette sauce. Be sure to keep your oysters on ice in your refrigerator before serving. After shucking, be careful not to spill any delicious liquor accompanying the meat.
Yield: 6 servings
Ingredients
3 tablespoons shallots, minced
4 tablespoons champagne vinegar, chilled
2 tablespoons champagne or other sparkling wine, chilled
18 East Coast oysters, such as Moonstone, Island Creek, Wellfleet, or Blue Point, scrubbed well
Directions
In a small bowl, add shallots, vinegar, and champagne. Stir well. Divide the mixture between 6 small serving cups.
Shuck oysters and remove any excess bits of shell or sand that line the rim of the oyster. Place on ice and serve immediately with mignonette.
