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Oysters On The Half Shell With Mignonette Sauce And Caviar

  • Yield: 8 servings


  • 2 teaspoons finely crushed white pepper
  • 1/8 teaspoon salt
  • 1/4 cup dry red wine
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallots
  • 8 cups finely crushed ice
  • 1/2 cup kosher salt
  • 2 dozen freshly shucked oysters on the half-shell
  • 1 ounce beluga, osetra, or sevruga caviar


  • Combine the white pepper, salt, wine, olive oil, and shallots in a small bowl and whisk to blend. Set aside.
  • Put 1 cup of the ice in each of eight small shallow rimmed soup bowls and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 3 oysters in their shells on each bed and spoon an equal amount of the sauce over each. Dot with the caviar and serve cold.