A classic pairing for Petit Chablis: the wine’s crisp acidity and mineral character work beautifully with the salty, briny oysters and sharp vinegar dressing.
Serves 2–4 | 12 oysters
Ingredients
- 12 fresh oysters
- 2 shallots, very finely chopped
- 3 tbsp red wine vinegar
- ½ tsp freshly cracked black pepper
- Optional: ½ tsp lemon juice
- Lemon wedges, to serve
Method
- Make the mignonette: Mix the finely chopped shallots, red wine vinegar, water, black pepper and a tiny pinch of sugar. Add a little lemon juice if you like.
- Rest: Leave for 15–30 minutes so the shallots soften and the flavours come together.
- Prepare the oysters: Carefully shuck the oysters, keeping them in their shells and retaining as much of their natural liquor as possible.
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Serve: For an elegant presentation, fill a large serving platter with crushed ice and arrange the oysters on top, making sure they sit securely in their shells. Spoon a little red wine vinegar mignonette over each oyster just before serving, or place the sauce in a small bowl alongside.
