Who needs flowers and chocolates when oysters and champagne are in the mix? A dozen bivalves in lieu of a dozen roses sounds good to us.
Yield: 15 oysters
In a small bowl, add shallots, jalapeño, vinegar and champagne. Stir well.
Shuck oysters and remove any excess bits of shell or sand that line rim of oyster. Place on ice and serve immediately with mignonette.
